Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Need some broccoli cheddar soup? Need it to be gluten-free? Here's a gluten-free copycat of that much-loved broccoli cheddar cheese soup, made famous by the much-loved food chain Panera. You're welcome.
Celiac.com 03/11/2017 - Need some broccoli cheddar soup? Need it to be gluten-free? Here's a gluten-free copycat of that much-loved broccoli cheddar cheese soup, made famous by the much-loved food chain Panera. You're welcome.
Melt 1 tablespoon butter in a skillet over medium-high heat.
Sauté onion in hot butter until translucent, about 5 minutes. Set aside.
In a jar, mix potato starch together with about ½ cup of the chicken stock. Cover with a tight lid, and shake until blended.
In a large saucepan over medium-low heat, melt ¼ cup of butter
Gradually pour milk, along with the potato starch mixture while whisking constantly.
Stir chicken stock into milk mixture. Bring to a simmer; cook until the mixture is thickened, about 15-20 minutes. Adjust thickness by adding water, or a bit more potato starch, as needed.
Add broccoli, carrots, sauteéd onion, and celery; simmer until vegetables are tender, about 20 minutes.
Stir Cheddar cheese into mixture until cheese melts. Mix well.
Season with salt and pepper to taste.