Sunday, February 27, 2011

Superfood Soup: Cream of Broccoli


If you don’t usually like to eat broccoli stems (ewwww!) then this recipe is a great way to make use of them. It’s also full of vitamin C and other good stuff. Make a big batch and freeze some!

Cream of Broccoli Soup

1 Tbsp olive oil

1 medium onion, chopped

3 celery stalks, chopped

about 2 lbs broccoli, including stems

4 cups chicken or vegetable stock

1 to 1.5 Tbsp butter

1 Tbsp all purpose flour

1 cup milk

1 tsp freshly ground nutmeg

¼ tsp freshly ground black pepper

salt to taste


1. Cut the broccoli stems and florets into manageable pieces; keep in mind that you’ll be puréeing the soup later.


2. In a large pot, sauté the onion and celery until just tender, about 5 minutes.


3. Add the broccoli pieces and veggie stock, cover and simmer for 10-15 minutes (until broccoli is tender).


4. Remove from heat; when the soup is cool enough, blend (using a blender or food processor) in batches until smooth.


5. Meanwhile, in a separate pot, melt the butter and stir in the flour and milk. Use a whisk if needed to remove any lumps. Stir in the puréed soup and bring to a simmer, adding the nutmeg and pepper. Salt if needed, and serve.


*The purpose of step five is to thicken the soup. However if you have wheat allergies or just don’t want the extra butter, try blending a potato into the soup instead, or leave out the thickening process altogether. The soup will be thinner, but it still tastes amazing!

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