Broccoli Stem Potage

Name: Broccoli Stem Potage
Yield: 4 servings
Cuisine: American
Ingredients: 1 head or so Broccoli stems; 1/2 Onion; 1 small Potatoes; 1 tbsp Butter; 250 ml Water; 1 Soup stock cube; 300 ml Milk; 1 dash Salt and pepper; 1 (to taste), if you have them Dried parsley or croutons

cookpad.japan @cookpad_jp

The stem of a head of broccoli I bought were so thick and grand.
Usually I peel, slice thinly and boil them or something, but I thought I'd try making a soup out of them.

It depends on the broccoli you have, but the thick stems are fibrous, so you need to peel them thickly or the soup may be grainy.
The stems I used this time weighed more than 300 g.
If you add the green parts of the broccoli too, the soup will be brighter in color. I used the stems only this time, so the soup is just a very light green. Recipe by Junchan

The stem of a head of broccoli I bought were so thick and grand.
Usually I peel, slice thinly and boil them or something, but I thought I'd try making a soup out of them.

cookpad.japan @cookpad_jp

The stem of a head of broccoli I bought were so thick and grand.
Usually I peel, slice thinly and boil them or something, but I thought I'd try making a soup out of them.

Saved

Ingredients

4 servings

1 heador so Broccoli stems
1/2Onion
1 smallPotatoes
1 tbspButter
250 mlWater
1Soup stock cube
300 mlMilk
1 dashSalt and pepper
1(to taste), if you have them Dried parsley or croutons

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Steps

1

Slice the onion thinly.
2

Peel the potato and slice to 3 to 5 mm thick.
3

Peel the thick, fibrous parts of the broccoli stems, which don't have a good texture.
4

Slice thinly.
5

Heat a frying pan over medium heat and melt the butter. Sauté the onion and potato, taking care not to let it burn.
6

Add broccoli stems and sauté quickly.
7

Add water and soup stock cube. Bring to a boil, cover with a lid and simmer for about 10 minutes.
8

When the potato is tender, turn off the heat. Leave to cool for a while. When it's cooled, transfer to a blender and puree until smooth.
9

Transfer back to the pan, add milk and heat through. Season with salt and pepper.
10

Ladle into soup bowls, scatter parsley or croutons, and serve.
11

If you add some of the green florets of the broccoli, the soup will become a brighter green like this.