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bowls of broccoli soup with bread
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4.94 from 16 votes

Broccoli Stalk Soup

Servings: 6
Author: Pamela

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