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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