Broccoli Cheese Soup
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
3 large cloves garlic, minced
2 tablespoons millet flour
2 cups water
Approximately 1 bunch broccoli, florets only, plus about 1/4 cup chopped stalks
1 cup heavy cream
1 cup grated medium cheddar cheese
1 cup grated Swiss cheese
Salt and pepper to taste
Heat olive oil and butter over medium heat, adding onion and garlic; cook until lightly browned. Stir in millet flour and allow to cook for several minutes. Add water and bring to a simmer. Stir in broccoli and simmer, covered, ten minutes. Add cream and return to a simmer; then stir in both cheeses. Soup can be served after cheeses melt or can be left on warm till ready to serve. Yield: 4 portions. Can be frozen.
Any good gluten-free bread or biscuit will complement this hearty soup, but I prefer either cornbread or sorghum biscuits.