Diet: Vegetarian
If you are making other broccoli dishes in which you really only want the florets, save the stems and use them within the week for this. You only need 2 cups of florets to stir in after pureeing, so make up the difference with peeled and chopped stems in the soup. Alternately, just use a big bunch of broccoli, and use up every bit of it.
SERVES: 4
Ingredients
- One and a half pounds broccoli, stems peeled, two cups florets reserved OR a heavier ratio of stems: One and a fourth pound stems and five ounces broccoli florets
- One medium onion, chopped
- One and a half cups vegetable stock or water
- Three tablespoons white rice
- One cup sour cream
- Half cup milk
- Half teaspoon salt
- Half teaspoon black pepper
- One teaspoon dried basil
- Croutons
Directions
1. Peel and chop broccoli stems and onion, reserving the broccoli florets.
2. Put in a big pot, add rice and stock or water. Bring to a boil and reduce to a simmer until vegetables and rice are very tender, about 15 minutes. Reserve 2 cups of broccoli florets, then add the rest of the florets to the soup and simmer for 5 more minutes.
3. Steam or microwave the remaining 2 cups broccoli florets just until crisp tender.
4. Puree the broccoli mixture in batches to a smooth consistency, adding sour cream and milk as it becomes smooth.
5. Return to pan and gently reheat, whisking in just enough milk to thin to a consistency of your liking. Stir in broccoli florets, salt, pepper and basil. Warm just to serving temperature. Be very careful not to boil.
Recipe Notes
By Robin Asbell and posted with permission from welcometothetable.coop. Find recipes and articles about your food and where it comes from at welcometothetable.coop.