Reviving an Old Favorite - Broccoli Soup

When's the last time you went through your old recipes? It can be quite a trip down memory lane. I was thrilled once to find a Swiss Steak recipe my mother used to make, from her old Betty Crocker recipe book. The new Betty Crocker Cook Book, which I purchased specifically for that recipe, had an updated, healthier version with lots of added veggies; they'd ruined it. But eventually I did find the old recipe. I'll share it with you sometime.

Meanwhile, I have also made a healthier version of an old favorite. But I promise I haven't ruined it.

Remember when every restaurant seemed to have Broccoli-Cheese Soup on their menu? Well, broccoli is one vegetable my son really loves, and the combination of broccoli and cheddar sends him into a feeding frenzy. So though I haven't made this soup for years, I decided to see if it could make a comeback.

The problem, though, is that my son developed a dairy allergy a couple of years ago. He's better, thanks to desensitizing and cleansing, but we still try to be careful. Milk and sour cream are harder on him than the firm cheeses, so I decided to make this creamy soup without milk. Not without cheddar, mind you, but without milk or cream. (I will say, it was definitely good enough before adding the cheese that we could have eaten it totally dairy-free, so I've listed the cheese as optional.)

This soup was thick and rich with just enough texture to be interesting. It's ever so much healthier than most of the recipes you'll find, and so easy to make. I'm thinking that next time I make it, I might try adding some white beans - I don't think they'll interfere with the flavour at all, and will make the soup even more nutritious; perhaps "creamier", too. Grated carrots would be another nutritious add-in.


DINE-IN BROCCOLI (& CHEDDAR) SOUP

1large head of broccoli, incl stalks
1 small onion, diced
8-9 c water
1 c uncooked brown rice
4 T chicken bullion powder or equivalent
1 t salt
Approx 2 c grated cheddar (optional)

Slice broccoli stalk fairly thinly on the diagonal, then chop. Chop remainder of head. In large pot, bring all ingredients to boil then reduce heat to simmer. Cook for about an hour, stirring often to prevent scorching. Taste and adjust seasoning - salt and bullion. Cook longer if you want the rice softer. You may also use an immersion blender to partially puree the rice and broccoli. Just before serving, stir in cheese to melt.

Leaving out the cheese and using veggie bullion would make this soup suitable for a vegan diet. If you have stock on hand, you can certainly substitute that for at least part of the water and the bullion.