Curtis Broccoli Soup

Name: Curtis Broccoli Soup
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 4 servings

Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 4 servings

Ingredients

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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

Directions

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