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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, halved and sliced
- 1/8 teaspoon ground nutmeg
- 4 cups reduced-sodium chicken broth
- 1/3 cup rolled oats
- 1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2-inch rounds
- Coarse salt and fresh ground pepper
Method
- In a large saucepan, heat the olive oil over medium-low heat.
- Add the onion; cook until softened, 5 minutes.
- Add the nutmeg; cook until fragrant, 30 seconds.
- Stir in the chicken broth, 1 1/2 cups water, the oats, and broccoli.
- Season with salt and pepper.
- Bring to a boil; reduce the heat.
- Simmer until the broccoli is tender, 5 to 10 minutes.
- Puree the soup in batches, filling the blender halfway (see note on page 185).
- Return the soup to the pot, and season with salt and pepper.
- Serve immediately.
