Good idea! Are you freezing it in those jars? If so you may want to remove a bit from each jar to allow for expansion as it freezes. Usually need to leave at least an inch. Also be sure to only have the lids screwed on loosely until it is frozen so the jars won't break on you. Enjoy your soup. Dave

This past Thursday in So Cal was so warm that I was wearing shorts. Yesterday and today, very chilly and rainy. I had a couple of large "bunches" of broccoli in the fridge, so found this thread and made Linda's recipe. Delish!!! Jasdip's recipe sounds delightful as well with the nutmeg and the half-and-half as an option, but I just may have to work my way through ALL the posted recipes here for broccoli soup! Smiles, Sooz

Athome... Yes you could use quick cooking oats in the soup as the flakes are fine and are impossible to detect as an ingredient. Large flake or old-fashioned oats are normally used in these low GI recipes for those who are dieting as they take longer to digest and therefore rate lower on the GI scale than quick-cooking oats. However I've tried using both and I prefer the smaller flake of the quick-cooking oats in a soup, so that it doesn't resemble a bowl of porridge LOL. If you're interested, I have another recipe that uses oats in the sauce. Here's how I posted it on the Cooking Forum in June of last year: *************************************************** Serves 4 2 TBS olive oil 2 chopped onions 1 clove garlic chopped finely 4 cups (125 grams) chopped spinach leaves 1 TBS chopped fresh leaves of mint 1/4 teasp herbes de Provençe 1/2 teasp sea salt 1/2 teasp freshly ground black pepper 4 skinless, boneless chicken breasts 4 oz (125 grams) each 2 oz (50 grams) light Boursin cheese 1 TBS freshly grated parmesan 1 red pepper, seeded, quartered and roasted 1/2 cup (4 oz or 120 ml) white wine 1/2 cup (4 oz or 120 ml) chicken stock 2 x 15 ounce tins of chopped tomatoes 1/4 teasp crumbled strands of saffron 1/2 cup large-flake slow cooking porridge oats 1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside. 2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes. Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper. Remove from pan and put all into a bowl to cool. 3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch (5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.) 4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges. Cut the red pepper into strips and lay them across the filling. 5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper. 6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes,saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir. 7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through. 8. To serve - place the chicken on a plate and spoon sauce around and over the top. Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling. - sliced and ready to serve. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook My Note: I halved the recipe, with the exception of the cooking oil and the red pepper, using two large breasts for the two portions. SharonCb

CREAM OF BROCCOLI SOUP (serves 2) 1 medium head broccoli 1 medium potato, thinly sliced 2 TBL butter 1/2 medium onion, coarsely chopped 2 TBL flour 1 cup warm chicken broth 1 cup warm milk 1/4 cup warm heavy cream Salt & pepper to taste 1 tsp dried basil Cook the broccoli & potatoes in salted water until tender. Set aside 4 flowerets of broccoli for garnish. Heat the butter ina saucepan & add the onion. Cook stirring until the onion is transparent, but not brown. Add the flour & cook, stirring until smooth. Place the remaining broccoli & potatoes in a processor or blender & puree the vegetables. Gradually add the broth & milk. Add the cream a little at a time until the soup is of the right consistency. Return the soup to the saucepan. Add pepper, salt & basil & reheat. Garnish each bowl w/the reserved flowerets of broccoli & serve.~~Simply Superb