Creamy Broccoli Soup -- 8 - 8 ounce servings
3 cups broccoli stems, chopped small
1 1/2 cups broccoli flowerets (small)
2 cups onions, sliced
1/2 teaspoon sea salt
1.3 cup rolled oats
4+ cups water or stock
Water sauté onions in heavy 2 - 3 quart saucepan with pinch of salt
until translucent.
Add 4 cups water, remaining salt, and bring to boil.
Mix in oats and broccoli stems, return to boil
Reduce heat and simmer for 30 minutes or until the oatmeal is well cooked
and broccoli stems are tender.
Turn off heat and let cool slightly.
Pour soup in a blender or food processor (do in batches) and blend until
creamy.
Return to saucepan.
Bring to a low boil, add broccoli flowerets and more water if required to
achieve desired consistency.
Cook 3 - 4 minutes. Remove from heat, adjust seasonings.
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