I saved this recipe that Sherrie posted almost a year ago, but just tried it now. I was intrigued by the idea of adding rolled oats to thicken the soup, and was really pleased with the result! I'm definitely going to try adding it to some other soup recipes we already make regularly. We all really enjoyed this broccoli soup - especially our grilled cheese dunking toddlers.
1 Tbsp olive oil
1 medium onion, chopped
1/8 tsp nutmeg
4 C chicken stock
1 C water
1/3 cup rolled oats
1 1/2 Lbs broccoli, florets separated/stems peeled and cut into rounds
Heat oil in a large pot over medium-low heat. Cook onion until soft, then add nutmeg and stir until fragrant. Add broth, water, rolled oats, and broccoli. Stir, and bring to a boil. Reduce heat and simmer until the broccoli is tender (5-10 minutes). Remove from heat and puree using immersion blender (could alternately be done in batches in a blender). Season with salt and pepper to taste.
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