Ingredients
3 medium Broccoli stalks, peeled, and florets (about 6 cups)
3 cups vegetable soup stock (recipe below)
One half cup chopped parsley
Up to 1 teaspoon salt
One half teaspoon crushed dried rosemary
1 teaspoon dried thyme
3 Tablespoons olive oil
3 Tablespoons flour
2 cups plain rice milk fortified with Vitamin B12, Calcium and Vitamin D
Fresh ground pepper
Preparation
1.Peel broccoli stems. Chop stems and florets into small pieces. 2.Place broccoli into stock and bring to a boil. Reduce heat and simmer until tender. 3.With a slotted spoon, remove one cup of broccoli florets. Set aside. 4.Place remaining broccoli, liquid, parsley, thyme, rosemary, and salt in blender or put solids through a foodmill, or mash and strain. Puree until smooth. Set aside. 5.White sauce: Heat the olive oil in the soup pan. Add the flour and cook on low for ten minutes. Stir in rice milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk. This is important - otherwise your sauce will be lumpy. If that happens, blend it or put it through a seive. 6.Stir in broccoli puree and florets. Adjust salt if needed, and grate pepper in to taste. 7.Heat gently (don’t boil). Serve immediately.
