Cream of Broccoli Soup Recipe

March 1, 2012 5 Comments

Cream of Broccoli Soup Recipe

What To Do With Leftover Broccoli Stems & Stalks

We steam a lot of broccoli in our house. My oldest daughter Nell especially enjoys steamed broccoli but mostly the florets and not the stems. Then there are times when a recipe just calls for the broccoli florets and not the stems. So what do you do with the stems?

And then there is the stalk. You don’t often see a recipe requiring just the stalk although my youngest daughter Maddie prefers thin, raw slices of the stalk from the upper end near the head. So unless you have a Maddie-type eater in your home, what do you do with the more tender part of the stalk?

The perfect way to use up these broccoli stems and stalks is to make cream of broccoli soup. You’ll find it is warming and comforting on its own or is the perfect addition to all sorts of casserole recipes.

Cream of Broccoli Soup Recipe

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 6 - 8 servings

Cream of Broccoli Soup Recipe

Ingredients

2 tablespoons butter

1 tablespoon olive oil

1 onion, chopped

1 stalk celery, chopped kosher salt and freshly ground black pepper, to taste

4 tablespoons butter

4 tablespoons all-purpose flour

4 cups homemade chicken stock (or low-sodium broth)

8 cups broccoli stems, chopped

2 cups half and half

How To Prepare At Home

Heat a medium sauce pan over medium heat for 4-5 minutes.

When the pan is hot, add the butter and oil.

Once the butter is melted, add the onion and celery and saute until the vegetables are translucent and just starting to turn golden.

Stir in the additional butter. When melted, stir in the flour. Cook, stirring constantly. for two-three minutes.

Pour in the chicken broth, broccoli stems and half and half along with another heavy pinch of salt. Simmer until the broccoli stems are very soft, about 10-12 minutes.

Blend with an immersion blender or in batches in a conventional blender until the soup is as smooth as you like it.

Taste and adjust seasonings. Serve as is with some grated cheese or use in any recipe that calls for cream of broccoli soup.

 

 

Last modified on Tue 5 July 2016 11:27 am

Comments (5)

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  1. Phil says:

    Seeing this recipe reminded me of the broccoli in my fridge. Easy recipe and I’m craving for some.

  2. TheKitchenGeeks says:

    What a great idea! I must admit, I usually end up throwing out the stalks. I’ll use them in a stir-fry, but because they take longer to cook than the florets, they usually end up in the food waste.

  3. Nancy says:

    Instead of the flour butter and half and half, I peel and dice a potato to cook along with the broccoli. Less calories and a nice thick consistency. Also it’s great to throw in a good handful of shredded cheese right before serving! Nancy

  4. Ken says:

    Recipe contains no instructions – only a copy of the introductory text.

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