I was making roasted broccoli and after I separated all the florets that I needed, I had all the thick stems left over. I didn’t want to throw the stems out, so I sliced them into 1″ rounds, sautéed them with a little onion, added chicken stock and made Cream of Broccoli Soup!
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Pureed Vegetable, Soup
I served this with croutons which I heated in the oven for 5 minutes at 375°, it makes a perfectly satisfying lunch with or without the croutons, or you could serve it as an appetizer.
Degree of Difficulty
stemsfrom 3 bunches of broccoli
1/2mediumonion finely chopped
131 ozbottle of chicken broth
kosher salt to taste
2 - 3tbspnheavy cream
Gather all ingredients before starting recipe
Finely chop one 1/2 onion and add to melted butter, stir to combine, cover and cook for 3-4 minutes or until the onions are translucent
Slice broccoli stems into 1" rounds and add to sautéed onions, stir to combine, cover and cook for a further 4-5 minutes
Add a 31oz jar of chicken stock, bring to a boil then reduce heat to medium low and simmer, covered, for 20-25 minutes, or until the broccoli s tender.
Remove from heat when done and allow to cool slightly, then either move to a blender or use an immersion blender to puree the broccoli until the soup is velvety smooth,