Broccoli Stalk Soup
Servings: 6
Ingredients
- 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