2 Tablespoons unsalted butter or unrefined cold-pressed olive oil
1 medium onion, chopped
2 large garlic cloves, chopped
2 ¼ - 2 ½ pounds broccoli stalks, ends and any tough woody layers removed
1 large Yukon Gold potato, about 8 ounces, peeled if desired and cut into 1-inch pieces
6 cups chicken or vegetable stock, preferably homemade
2-3 teaspoons sea salt
freshly ground pepper to taste
Instructions
In a large pot over medium heat, melt the butter or warm the oil. Add the onion and garlic and sauté, covered, until tender and translucent, about 6 minutes.
Add the broccoli, potato, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
Puree soup with an immersion blender or in batches in a blender. Taste for seasoning.
Notes
You can stir in shredded cheese before serving, garnish with grated Parmesan or Pecorino, top with grilled cheese croutons or chopped chives
Recipe by Pamela Salzman at https://pamelasalzman.com/broccoli-stalk-soup-recipe/