Recipe By Robin Asbell, also available from www.Strongertogether.coop
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If you are making other broccoli dishes in which you really only want the florets, save the stems and use them within the week for this delicious soup. You only need 2 cups of florets to stir in after pureeing, so make up the difference with peeled and chopped stems in the soup. Alternately, just use a big bunch of broccoli, and use up every bit of it.
| Servings |
| 4 servings |
| Cook Time |
| 45 minutes |
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If you are making other broccoli dishes in which you really only want the florets, save the stems and use them within the week for this delicious soup. You only need 2 cups of florets to stir in after pureeing, so make up the difference with peeled and chopped stems in the soup. Alternately, just use a big bunch of broccoli, and use up every bit of it.
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Ingredients
- 1 1/2 pounds broccoli stems peeled
- 2 cups florets reserved
- 1 medium onion chopped
- 1 1/2 cups vegetable stock or water
- 3 tablespoons white rice
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- croutons
Servings: servings
Instructions
- Peel and chop broccoli stems and onion, reserving the broccoli florets. Put in a big pot, add rice and stock or water. Bring to a boil and reduce to a simmer until vegetables and rice are very tender, about 15 minutes.
- Reserve 2 cups of broccoli florets, then add the rest of the florets to the soup and simmer for 5 more minutes. Steam or microwave the remaining 2 cups broccoli florets just until crisp tender.
- Puree the broccoli mixture in batches to a smooth consistency, adding sour cream and milk as it becomes smooth.
- Return to pan and gently reheat, whisking in just enough milk to thin to a consistency of your liking.
- Stir in broccoli florets, salt, pepper and basil. Warm just to serving temperature. Be very careful not to boil.
Recipe Notes
If you want a heavier ratio of stems: 1 1/4 pound stems and 5 ounces broccoli florets
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