Broccoli is a perennial go-to vegetable–but I always feel a bit bad cooking the florets and throwing away the rest. I wanted to start using the whole broccoli.
You know those long, thick woody stalks no one likes? In this whole-broccoli soup, they’re fantastic.
- Broccoli (3+ whole stalks)
- Sweet yellow onion (1/2 large or 1 small, chopped)
- Cheddar cheese (1-2 cups grated)
- Garlic (1 clove, chopped)
- Butter (3 tbs)
- Flour (3 tbs)
- Milk (2 cups)*
- Chicken broth (2 cups)**
- Salt & pepper to taste
- Olive oil (2-4 TBS)
*Substitute cream or half and half as follows: 1 part water to 1 part half and half; 1 part cream to 3 parts water
**I use chicken broth, but any type will do
- Separate broccoli florets from stems. Chop florets into 1/4 inch slices. Set aside.
- Remove any leaves or branches from stalks. If you’re feeling ambitious, peal stalks. Chop the trunk into 1/4 inch slices. Place in cast iron pan or rimmed cookie sheet. Drizzle with 2 TBS olive oil, sprinkle with salt. Roast at 375 degrees for 40 minutes. Turn once or twice while roasting.
- Meanwhile, saute onions in olive oil ~4 minutes
- Add garlic and saute another 2 minutes
- Place onion, garlic, and broccoli stalks in sauce pan. Add 2 cups broth and simmer over low heat 10 minutes or until soft.
- Meanwhile, in a second sauce pan, melt butter, mix in flour to make a roux. Add pepper to taste.
- Add milk and simmer, stirring until thickened. Add cheddar cheese.
- Blend broth mixture til smooth, either in pan using handheld submersion blender, or in a traditional blender in two batches.
- Add broccoli florets and simmer till tender, about 5 minutes
- Add roux to broth and stir till combined. Eat!
- Garnish with crispy bacon, croutons, or sliced green onion according to taste
- Include potato, in almost any way — got leftover baked potato? Just toss it in the broth mixture and blend it up. Alternatively, boil potatoes till soft, slice and add with broccoli florets