| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds broccoli, florets and top third of stalks, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups vegetable stock
- 1 teaspoon salt
- 3/4 cup milk or heavy cream
- Pinch of cayenne
- Cheddar croutons for garnish
Instructions
- In a large soup pot, heat the oil and saute the onion until softened. Add the broccoli and saute for one minute. Add the stock and salt and cook covered until broccoli is tender, about 10 to 15 minutes. Puree in a blender until smooth, thin with heated milk.
- TIP:
- LOOKS LIKE BROCCOLI…. BROCCOLI RABE
- Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 285 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 61 mg |
| Sodium | 674 mg |
Reviews
I made it in a southwest style with some chipotle and ancho powders. I added sliced hot Italian sausage and topped it with some sharp Edam cheese. More international I guess.
i really enjoyed it but it could maybe use some chicken or pork sirloin
I loved this recipe. Very simple, quick, and easy.