1 head fresh broccoli or cauliflower
1 bag Skinny Dip Rice Pearls, or any shape
10 cloves garlic, unpeeled
4 cups chicken broth
1/2 cup heavy whipping cream
1 teaspoon olive oil
2 green onions, thinly sliced
1/2 teaspoon salt
pepper to taste
Preheat oven to 400 F. Place unpeeled garlic cloves in a small bowl. Drizzle with olive oil and toss to coat evenly. Place on a 12" square of foil and fold up the sides to make a bundle and seal it. Place in small pan and bake 45 minutes. Remove and let the garlic cool down.
Slice broccoli into 1" pieces and discard stems and leaves. In medium nonstick saucepan add broccoli and broth. Cover and bring to boil. Lower heat and simmer 10 minutes, until soft. Remove garlic by squeezing until each soft clove pops out. Add garlic, cream & salt to broccoli.
Transfer half of the soup into a blender or food processor and blend until creamy. Return to a different saucepan. Blend remaining soup then add to the first. Stir in rice pearls and green onion. Cook over medium heat and season to taste. Add extra salt & Parmesan if desired and serve.
(using 1 medium head cauliflower)
Calories: 102.....Carbs: 7 grams.....Protein: 3 grams
Fat: 7 grams.....Fiber: 3 grams.....Sodium: 229 mg.....Potassium: 339 mg