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Categories:Viewed: 12 - Published at: 3 years ago
Ingredients
- 1 1/2 pounds broccoli, florets and top third of stalks, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups vegetable stock
- 1 teaspoon salt
- 3/4 cup milk or heavy cream
- Pinch of cayenne
- Cheddar croutons for garnish
Method
- In a large soup pot, heat the oil and saute the onion until softened.
- Add the broccoli and saute for one minute.
- Add the stock and salt and cook covered until broccoli is tender, about 10 to 15 minutes.
- Puree in a blender until smooth, thin with heated milk.
- TIP:
- LOOKS LIKE BROCCOLI....
- BROCCOLI RABE
- Trim off the bottom, tough stems of the broccoli rabe, wash well.
- Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil.
- After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta
