Souptober Day 2: Gluten Free Broccoli Cheese Soup (Subscriber Recipe!)

Here is the recipe (both as it is written and the swaps/changes I made)

3/4 cup of butter (Reduced to 3 Tablespoons)
1/2 cup sliced celery (Reduced to 2 Tablespoons finely minced)
3/4 cup cornstarch (reduced to 3 tablespoons)
Chicken Stock & Milk 1 to 1 ratio-9 cups each (reduced to 2 cups each, I used 2 teaspoons of chicken bouillon)
1 & 1/2 teaspoons white pepper (reduced to 1/3 teaspoon, I swapped white pepper)
2 1/2 lbs (5 cups) fresh broccoli chopped to bite size (reduced to 10 ounces, I used frozen broccoli florets instead)
2 1/2 lbs processed cheese, cubed (reduced to 10 ounces)
2 cups julienned carrots (reduced to 1/2 cup, approximately 1 carrot, peeled & finely grated)
3/4 teaspoon nutmeg (omitted, but if desired, reduce to 1/8 teaspoon)

Melt butter in a large pot and add celery. cook until cclery is tender about 2 minutes. Mix in chicken stock and milk. Season with white pepper. Add cornstarch (*Rebecca notes* I recommend premixing cornstarch with cold water prior to adding) bring to a boil, reduce heat and simmer 10 minutes.

Bring a second pot of water to a boil, place carrots and broccoli in the boiling water and cook for 2 minutes or until just teder, Remove from heat, drain, and rinse in very cold water. Set aside.

Gradually mix the cheese into the large pot o f broth until melted, mix in broccoli and carrots. Cook on medium low until all cheese is melted and incorporated Lastly add nutmeg, give a quick stir and serve.

Served with chipotle chicken avocado melts (toasted sandwich topped with mayo, deli chicken, melted cheese, avocado slices, cilantro, and chipotle sauce) Swap gluten free bread if desired.

Enjoy!



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