Recipe: Cream of Broccoli Soup (using rice, no dairy) (blender or food processor)

CREAM OF BROCCOLI SOUP

5 cups Broccoli flowerets, divided use
1 1/2 tablespoons olive or vegetable oil
1 cup chopped yellow onion
1 clove garlic, minced
3 cans (14 1/2-ounces each) vegetable broth
1/4 cup raw long grain rice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
OPTIONAL GARNISHES:
Grated Parmesan cheese
bell pepper strips
fresh oregano sprigs

In simmering water blanch 1 cup of the broccoli for 3 minutes; drain well. Cover and keep warm for garnish.

In a 3-quart saucepan heat olive oil; saute the onion and garlic over medium heat until tender but not brown.

Stir in the remaining broccoli, the broth, rice, salt, nutmeg and pepper. Bring mixture to boiling; reduce heat. Simmer, partially covered, for 20 minutes.

Using caution when blending hot liquids, puree the soup in small batches in a food processor or blender, until smooth.

TO SERVE:
Ladle soup into bowls; garnish with reserved broccoli flowerets and grated Parmesan, and bell pepper stnps and oregano sprigs, if desired.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Fresh Ideas, Foxy Fresh Vegetables, The Nunes Company, Inc., not dated