Creamy Broccoli Soup

Adapted from Martha Stewart's Great Food Fast
Serves 4

1 tbsp olive oil
1 medium yellow onion, halved and sliced
4 cups reduced-sodium chicken broth
1/3 cup rolled oats
1 1/2 pounds broccoli, florets separated, stems cut into 1/2-inch rounds
Coarse salt & freshly ground pepper
Chives for garnish (optional)
Shredded cheese for topping (optional)

1. In a large saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the onion; cook until softened, about 5 minutes.

2. Stir in the chicken broth, 1 1/2 cups water, the oats, and the broccoli. Season with salt and pepper. Bring to a boil, reduce the heat, and simmer until the broccoli is tender, 5-10 minutes.

3. Puree the soup in batches, filling the blender halfway or less. Return the soup to the pot and season with salt and pepper. Top with chopped chives and sprinkle with cheese, if using. Serve immediately.

Printed from Playing House