We tend eat a lot of the stems when we make broccoli, but some of the tougher ones we freeze and store up until we have enough to make broccoli soup. I like to also add a fresh head of broccoli for some nice color. Before you freeze the stems peel the knobs and rough skin off with a peeler or a knife. I like this soup to be fresh so I try not to cook it for too long. Just enough to cook the stems through and then soften the florets.
|fresh broccoli, frozen stems, onions, veggie stock, oil, salt and pepper|
|quick saute your fresh chopped broccoli florets to barely cook them, save half for garnish|
|chop your onion|
|soften in some oil|
|add frozen stems and cook covered 10 minutes|
|than add stock and half the sauted florets|
|simmer another 10 minutes|
|remove from heat and you can add cream, soy milk, or coconut milk (seen here)|
|then blend the heck out of it|
|if you have a chinois, use it, or skip if you like chunky soup|
|all the tough bits get left behind|
|chop reserved florets and add to bowls|
|top with soup and serve with yummy beets|
Viva la vegetable!