Food in Milwaukee. And other places.
This is just broccoli. And just the stalks at that, not the florets. A little onion and chicken stock. It tastes like butter. I don’t know how that works but it is delicious. I like broccoli well enough but this way makes it into something sublime. I had to eat the entire pot of it in one sitting.
I happened to notice that I have 24 unpublished drafts on my blog posting list. So I’ve decided to fill in some empty spaces with some of these.
Broccoli soup
I don’t know why this soup isn’t more of a star. It is so easy, so good, so healthy (not that I care about that for a second), and so dietetic (which I do) it should be a staple of the weekly meal line up. The only thing I don’t like is cleaning the damn blender.
Peel the bottom of the stalks, (get one with big stalks), chop them up and add them to a pot with some chopped onion in it. Add a cup of chicken broth. When the stalks are soft, add the florets. Boil for a while longer and then blenderize it all together, adding more stock if it’s too thick.
Usually I bring it back to the boil and swirl in a TB of butter.
This soup is amazing. And easy. My aunt Florence used to make it. It was one of the few things she made that didn’t involve canned or packaged soup mix. It’s one of the things that the sum is greater than its parts. One bunch of broccoli, a small onion, garlic powder and butter. Peel the broccoli stems and cut into rounds. Soften the onions in butter, when they are softish, add the stems and a cup or 2 of water. After 10 minutes add the florets and when they are just cooked puree it all. Add a TB of butter or 2 and voila.
It’s an excellent diet meal.
