Oats lend an interesting texture to this soup, but because they are added in such a small quantity and are puréed with the rest of the ingredients, they’re impossible to detect.
Recipe information
Yield
Serves 4
Ingredients
1 tablespoon olive oil
1 medium onion, halved and sliced
1/8 teaspoon ground nutmeg
4 cups reduced-sodium chicken broth
1/3 cup rolled oats
1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2-inch rounds
Coarse salt and fresh ground pepper
Preparation
Step 1
In a large saucepan, heat the olive oil over medium-low heat. Add the onion; cook until softened, 5 minutes. Add the nutmeg; cook until fragrant, 30 seconds.
Step 2
Stir in the chicken broth, 1 1/2 cups water, the oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce the heat. Simmer until the broccoli is tender, 5 to 10 minutes.
Step 3
Purée the soup in batches, filling the blender halfway (see note on page 185). Return the soup to the pot, and season with salt and pepper. Serve immediately.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
