This past weekend, John.e and I went to purchase groceries. While there, John.e, the only person I know who has a broccoli addiction, found some locally grown broccoli, and as we can all agree, locally grown produce is best! The only issue I had with these heads of broccoli was that they were HUGE! If you can imagine what your average head of broccoli looks like, one of these was at least 2-3 times the size of that. And, the best part – they were only 99 cents each!
We bought two.
That day for lunch, we had broccoli and some other veggies with dip, and while cutting up the broccoli, I had the idea to make soup because the stalks of the broccoli were so fresh and tender. It would be a shame to throw it away. Now, when I make soup, I make a very large portion. John.e is the King of leftovers and has no issues at all with eating the same meal two or three days in a row. So, on a busy work week, I love the idea of prepping a larger meal on the weekend and not having to worry about his dinners or lunches for a few days.
When I cook broccoli, I tend to cut as much as the stalk away as possible. I’m not a fan of that part at all. But, when making broccoli soup, I certainly would use up most of the stalk. When you cut the florets away from the stalk, treat the stalk the same way you would when you’re trimming asparagus. The upper portion of the stock will be soft and will harden as you get closer to the bottom. Use your knife and cut away at the stalk, making bite-sized chunks. When it gets tough to chop, toss it out. The rest is good to go after a quick wash.
There’s one more thing I should mention, if you want to make a smaller version of this, you can simply cut the ingredient amounts in half. Otherwise, this soup freezes quite well. To reheat, just thaw and add a tablespoon of milk or cream and whisk to reconstitute. Also, you can make a healthier version of this by using less cheese and a lighter cream and/or milk. In my humble opinion though, why would you want to? It’s a cream soup and it’s got lots of good-for-you broccoli. 🙂 The choice is yours!
- 2 large heads broccoli, trimmed, washed, stalks used
- 1 large onion, diced
- 4 large potatoes, washed, diced, skin on
- 2 cups heavy cream
- 4 cups old white cheddar cheese, shredded
- 4 cups vegetable stock
- 4 cups water
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- In a large stock pot, heat the olive oil and sauté the onions and broccoli stalks only until the onions are translucent
- Add the potatoes, water, and vegetable stock. Cook until potatoes are fork-tender.
- Add the broccoli florets and place a lid on the pot. Cook covered for 15 minutes.
- Remove the pot from the burner, and using a hand-held blender, or a counter top blender, puree the vegetables until smooth. Place the pot back on the burner.
- Add the salt, pepper, heavy cream, and cheese. Stir to combine. Allow the cheese to melt into the soup.
- Reduce heat to lowest setting and allow to simmer for 20 minutes.
- When ready to serve, top with a splash of olive oil and freshly grated parmesan cheese (optional).