Hoping for an answer too, because I love that stuff.
Hoping for an answer too, because I love that stuff.
My sorely neglected blog - http://ThatWriterBroad.com
The Quest for Healthier Meals - Savory Simple: A Recipe Blog
I've made this cream of asparagus soup from Canyon Ranch Cooks recipe book before. It is very good especially if you have a high speed blender to make it silky smooth. I use almond milk or coconut milk instead of the soy or no reason you couldn't use cows milk if thats what you do. I would just add shredded cheese when you add the milk. No need for flour at all. And I'm sure you could try it with brocolli and not asparagus. Enjoy
I will be also intersted for these answer
Miss Understood posted this in the Eat Moar Fat thread:
I am making Multi-fat soup today. Broccoli base with Kerrygold cheese, onions, misc. spices, chopped bacon, bacon grease, coconut milk, heavy cream, a little tahini, and a little almond butter. I just taste it as I go and add ingredients to taste.
sounds awesome. maybe she could be cajoled to guesstimate measurements
"Though she be but little, she is fierce!" - William Shakespeare
http://www.marksdailyapple.com/forum...tml#post964333 (My journal)
I know this is a little late, but I LOVE this recipe.
Gluten-Free Broccoli Cheese Soup – made with REAL FOOD ingredients
Happy cooking!
I'd just go with double cream and some water in place of the milk ... reduce until the correct thickness is found.