My low-carb version of this soup is amazing, it is the perfect dinner on a cold and rainy night.
Makes 3 servings
1/2 cup butter
1 onion, diced
2 cloves garlic, minced
1/8 teaspoon guar guar gum (this can be found in the baking isle and is a substitute for flour and can be used to thicken any and all foods)
1/4 teaspoon salt
1 teaspoon black pepper, freshly ground
1 cup cream
2 cups vegetable stock
1lb or 16 ounces of broccoli, cut into florets
1 pinch of nutmeg
1 pinch of cumin
1.5 cup grated mild cheddar cheese (I like to make different variations of this soup with pepper jack, Gruyère or mix in some goat cheese)
Turn the stove onto to medium-low heat. In a large sauce pan, melt the butter and add onions and allow them to saute until they are translucent.
Add the guar guar gum and garlic and mix to ensure they cook without burning.
Add in the remaining ingredients, all but the cheese. Cover with the lid and allow to cook for 20-30 minutes until the broccoli is fully cooked.
Add the cheese and allow to melt.
I like to take half of the mixture and run it in the blender so you have both chunks and smooth soup. You can serve as it or blend the entire thing to get a smoother consistency.