We had three weeks of broccoli from the CSA box and the oldest was getting a bit tired. So I decided to use the oldest broccoli and a good part of the second oldest for a soup today.
But cooking with broccoli reminds me that you also need to be using the stems. I admit to many years of tossing the stems. But more recently we have been discovering the subtle, tender flavor of broccoli stems. They are great in everything you use broccoli florets for. Here's a YouTube video on how to trim the broccoli stems.
One of the original recipes I riffed off for this version called for an additional 3/4 cup of half and half but I don't think it needs it. This is pretty rich already with all of the butter.
Serve it sparingly with other things for dinner or lunch and you'll find it's very satisfying as is.
Cream of Broccoli Soup
IngredientsButter - 1 stick (I used salted), softened
Flour - 2/3 cup
Yellow onion - 1/4 cup or more, chopped
Broccoli - 4 cups florets and peeled stems, cut into bite sized pieces
Broth - 6 cups
White pepper - 1/8 teaspoon or to taste
Salt - to taste
In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add onion and some black pepper and stir until onions are softened. Add the broccoli, along with a pinch of salt, and stir to mix. Cook, stirring often, until broccoli softens a bit and the florets have turned a deeper shade of green (about 6-8 minutes).
Add broth to the broccoli mixture and turn up the heat and bring to a boil. Once boiling, turn off heat and let the soup cool a bit with the cover on.
While the soup is cooling, melt 6 teaspoons of butter over medium heat in a small saucepan. Add flour and stir constantly until the roux is well-blended. Break out the immersion blender at the end to take care of the last of the roux crumbs. Take off of the heat and set aside.
When the soup is cool enough to work with, use an immersion blender to break up the softened broccoli pieces. Return to heat and add the roux. Stir constantly, seeking out chunks of roux to break up. Reheat and stir for about 8-10 minutes or until you think you have no more chunks of roux.
Add white pepper and salt and stir to mix. As the soup nears boiling, turn off heat and move the saucepan to another location to cool a bit. Let it cool enough to taste and then salt and pepper to taste