:
1. Split broccoli into florets and stems. Peel the outer tough layer of broccoli stems and slice the stems (1/8 – ¼ inch thickness.)
Split broccoli into florets and stems. Peel the outer tough layer of broccoli stems and slice the stems (1/8 – ¼ inch thickness.)
Heat oil in a pot/Dutch oven. Sautee sliced broccoli stems over medium-high heat until they nicely browned. Remove to a plate. This step is actually optional - you can simply add raw broccoli stems to the soup, but browning your food enhances the flavour.
Sautee your mirepoix (onion, celery and carrots) until softened and translucent (not browned.) Around 5 minutes.
Sprinkle flour over vegetables and cook for another 3 minutes, stirring frequently, to remove the raw flour taste.
Add sliced garlic and cook for about 30 seconds just until aromatic and not browned.
Pour in about ½ cup stock and whisk vigorously (the flour will dissolve into the stock and turn it into thick liquid.) Slowly pour in the rest of the stock while stirring and working out any lumps that may form. Return reserved stems to the pot. Bring to simmer and simmer for 20-30 minutes, until very tender, uncovered.
Puree the soup with a handheld immersion blender or in batches in a regular blender. Return back to the pot.
Add milk and reserved broccoli florets. Simmer for about 15-20 minutes until florets are cooked to your liking. If you like having carrot chunks in your broccoli soup, feel free to add some more chopped and peeled carrot at this time. When the broccoli is cooked to your liking, adjust the consistency of the soup as it's possible at this point your soup will be more of the consistency of a cheese sauce - simply add water, stock or milk to reach the desired consistency and ensure it's heated through.
Remove from heat and stir in the cheese. Taste the soup and adjust the seasoning with more salt and pepper. Enjoy!
I have made this soup without the cheese to lighten the calories with great results. You may skip the cheese and perhaps use very little bit simply as garnish.
Ingredients
Directions
Split broccoli into florets and stems. Peel the outer tough layer of broccoli stems and slice the stems (1/8 – ¼ inch thickness.)
Heat oil in a pot/Dutch oven. Sautee sliced broccoli stems over medium-high heat until they nicely browned. Remove to a plate. This step is actually optional - you can simply add raw broccoli stems to the soup, but browning your food enhances the flavour.
Sautee your mirepoix (onion, celery and carrots) until softened and translucent (not browned.) Around 5 minutes.
Sprinkle flour over vegetables and cook for another 3 minutes, stirring frequently, to remove the raw flour taste.
Add sliced garlic and cook for about 30 seconds just until aromatic and not browned.
Pour in about ½ cup stock and whisk vigorously (the flour will dissolve into the stock and turn it into thick liquid.) Slowly pour in the rest of the stock while stirring and working out any lumps that may form. Return reserved stems to the pot. Bring to simmer and simmer for 20-30 minutes, until very tender, uncovered.
Puree the soup with a handheld immersion blender or in batches in a regular blender. Return back to the pot.
Add milk and reserved broccoli florets. Simmer for about 15-20 minutes until florets are cooked to your liking. If you like having carrot chunks in your broccoli soup, feel free to add some more chopped and peeled carrot at this time. When the broccoli is cooked to your liking, adjust the consistency of the soup as it's possible at this point your soup will be more of the consistency of a cheese sauce - simply add water, stock or milk to reach the desired consistency and ensure it's heated through.
Remove from heat and stir in the cheese. Taste the soup and adjust the seasoning with more salt and pepper. Enjoy!
I have made this soup without the cheese to lighten the calories with great results. You may skip the cheese and perhaps use very little bit simply as garnish.
