Cream of Broccoli Soup
When you buy broccoli and don’t use all the stems, cut off the dry nasty woody last quarter inch or so and save all the rest of the stems in a gallon plastic zip-top bag in the freezer. When the gallon bag is full of stems it’s time to make broccoli stalk soup.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- adjust the proportion of butter to olive oil as you choose
- 1 large yellow onion, diced
- 1 teaspoon minced garlic (can be from a jar)
- 1/2 cup of diced celery and/or carrots
- not critical but nice if you have it
- 1 medium potato diced(optional)
- 6 cups chicken or vegetable broth
- I like to use “better than bouillon” from a jar to make the broth
- 1 gallon bag of broccoli stalks
- One medium to large bag of frozen broccoli florettes
- or equivalent fresh - steamed, drained and chopped
- 2 cups milk
- Salt and pepper to taste
Process
- Sauté the onion, garlic, celery, carrots in the combined butter and olive oil in a large heavy bottom pot
- Add the broth, broccoli stalks, potatoes and cook at least 20 minutes until the broccoli stalks are soft
- Use a food processor or blender to process about a cup at a time until it is “not too chunky”
- Add salt and pepper to taste
- Add the chopped broccoli florettes
- Add the milk (If you don’t want to use milk, it’s broccoli soup not cream of broccoli soup and it will be good, too)
- Let it cook until you’re ready to eat it
- Add the garnish and say Yum Yum!
- For garnish, any or all of:
Cheese (mild white, smoked, or parmesan), bacon bits or ham pieces, croutons, sour cream
- For garnish, any or all of:
Freeze leftovers for quick meals later.
Makes 8 1 cup servings.
Notes:
