Recipe: Easy Cream of Broccoli Soup (thickened with pureed stems, blender)

EASY CREAM OF BROCCOLI SOUP

"The creaminess comes from the pureed stems."

1 head broccoli
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter (or olive oil)
Milk (as needed)
Salt (to taste)
Shredded cheese (optional, for serving)

Cut the broccoli head into florets (as large or small as you like). Peel the stems and cut them into pieces.

Steam the florets until just tender. Cook the stem pieces separately until well done.

Meanwhile, in a soup pot, saute the onion and garlic in the butter until tender.

Puree the stem pieces and add milk to the desired consistency. Add to the soup pot. Add florets. Add salt to taste.

Sprinkle individual servings with shredded cheese if desired.

Source: M.E.B., Westerville to The Columbus Dispatch, January 31, 2001