Saturday, August 14, 2010

Cream of Broccoli Soup

Broccoli Soup

It is hard to find foods for my mother to eat. Unfortunately, she had to have her teeth removed because they were so infected. She had had 14 root canals. What they don't tell you is that the infection never really goes away, they can't get it all out, but they remove the nerve ending so you can't feel the pain from the infection anymore. The infections ate away at her jaw bone so bad that the dentist told her to be very careful, not to chew on anything hard like nuts and to tell the kids to be very careful and not bump her jaw or it could break, yikes! She had a denture it is wasn't working right. Its been a long struggle with her denture and chewing challenge. 

So we have to find soft, healthy foods for her to eat.  You would think that would be easy, but we don't eat gluten and she doesn't eat hardly any sugar (it really feeds the yeast, she has read).  In the book, "Feast Without Yeast" by Bruce Semon, MD there is a recipe for Broccoli Soup.  Today, my wonderful husband (who is an awesome cook) made her this soup. It is so good.  I really liked it, but BEST of all, my mother liked it.  It warms my heart (no pun intended) that we found a soft, nutritious food she can eat AND she actually likes it.  That is also a challenge we have is trying find something she likes.  Today, a success!! :-)

Here is the recipe:
Cream of Broccoli Soup
Gluten, Cholesterol, Casein and Egg-Free!

2T. butter or 2T. expeller pressed safflower oil
2 leeks, chopped
1 lg. bunch of broccoli, chopped
1 T. dried basil
1/2 T. dried marjoram
1/2T. dried thyme
2 T. sea salt or salt to taste
6 lg. red potatoes (more for a thicker soup, fewer for a thinner soup) peeled & diced

Heat the butter or oil in a 6-qt kettle.  When the butter is melted or the oil is hot, add the leeks and saute until soft.  Add the broccoli,  When the broccoli is bright, add the herbs and salt.  Add the potatoes.  Add enough water to come within 1/2 inch of the top, usually 12-14 cups.  Cover.   Bring to a boil, then simmer for at least 30 minutes, until all of the vegetables are cooked.  Cool to a manageable temperature.  Puree the soup in a blender or with a hand mixer designed for pureeing soups in the pot.  Make the soup very smooth.  You're ready to serve, hot or cold.

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