A unique recipe using pureed white beans as a natural soup thickener
Eat Right with Rouses
Cream of Broccoli Soup
3 tablespoons Brummel & Brown Yogurt Butter
1 cup Guidry’s seasoning
3 cups unsalted Organic Chicken Broth
4 crowns of fresh broccoli, chopped
2 cups milk (use Ripple unsweetened if dairy free)
1 teaspoon garlic
¼ teaspoon salt
¼ teaspoon pepper
1 can Blue Runner No Salt Creamy Style Navy Beans
In a food processor, combine Blue Runner beans and 1 cup of broth and blend until creamy and smooth. Set aside.
In a medium to large pot, sauté Guidry seasoning and butter until onions are softened and clear. Add 2 cups of broth and broccoli and simmer about 10 minutes until broccoli is softened.
Add remaining ingredients and bean mixture to pot and stir. Simmer over medium heat until mixture begins to bubble softly. Stir often to prevent burning on the bottom of pot. Simmer soup approximately 15 minutes, stirring often. Turn heat off and cover. Let stand 15 minutes before serving.