Whole-broccoli Soup – A Made-up Recipe

You know how broccoli has those long, thick stalks no one likes? Here’s what I do with those:

Ingredients:

  • 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

Instructions:

  1. Separate broccoli florets from stems. Chop florets into 1/4 inch slices. Set aside.
  2. 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.
  3. Meanwhile, saute onions in olive oil ~4 minutes
  4. Add garlic and saute another 2 minutes
  5. Place onion, garlic, and broccoli stalks in sauce pan. Add 2 cups broth and simmer over low heat 10 minutes or until soft.
  6. Meanwhile, in a second sauce pan, melt butter, mix in flour to make a roux. Add pepper to taste.
  7. Add milk and simmer, stirring until thickened. Add cheddar cheese.
  8. Blend broth mixture til smooth, either in pan using handheld submersion blender, or in a traditional blender in two batches.
  9. Add broccoli florets and simmer till tender, about 5 minutes
  10. Add roux to broth and stir till combined. Eat!

Variations:

  • 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

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