Broccoli Soup

crazyhazy

Anyone got a tried and tested broccoli soup recipe, that hopefully won't require me to go to the shops for anything else, even broccoli and cauliflower soup would be good.

Thanks
Hx

cath-w

Sorry, not a recipe as such but just to say don't forget to use the brocolli stalks in the soup as well as the florets. This will make your soup go further for no extra cost.

Simply cut off the florets and then clean any icky looking bits off the stalk, uselss the bottom where it was cut from the plant needs trimming. Cook in the same way as you would the florets.

C.

Mrs_Thrift

Sorry, not got a recipe either, but wuold also be interested in one and / or for broccoli and cauliflower soup.

But I have to ask; I've noticed a few people mentioning the stalks of broccoli and ways to use them - do people not just leave them on the florets and eat them? Or am I strange? ???

cath-w

Sorry, not got a recipe either, but wuold also be interested in one and / or for broccoli and cauliflower soup.  

But I have to ask;  I've noticed a few people mentioning the stalks of broccoli and ways to use them - do people not just leave them on the florets and eat them?  Or am I strange?   ???

When I say stalks I do not mean the small bit that comes directly from the head of the brocolli floret, but the very hard stalk bit to which the florets are attached. e.g. if the florets and their stalks were the branches of a tree I am talking about using the trunk bit.

Hope this helps.

C.

Mrs_Thrift

Yes, that's the bit I mean - we eat most of that!  The very end is usually kind of dried out looking, so we chop that off, and chuck the rest in the pot.  Length-wise, the broccoli we eat is probably about half and half florets and stalk, maybe slightly more stalk sometimes ........ so are Mr and Mrs Thrift strange, then?   ???  (Apart from in all the usual ways!   ;D)

cath-w

Yes, that's the bit I mean - we eat most of that!  The very end is usually kind of dried out looking, so we chop that off, and chuck the rest in the pot.  Length-wise, the broccoli we eat is probably about half and half florets and stalk, maybe slightly more stalk sometimes ........ so are Mr and Mrs Thrift strange, then?   ???  (Apart from in all the usual ways!   ;D)

Strange - no, slightly unusual perhaps

You will be suprised, but most people only eat the floret bits. We also eat the whole lot too so that puts us in the slightly unusual category too then I suppose ;D

C.

Lucie_2

I make broccoil soup in the same way as I make every other type of soup:

Chop up the broccoli (stalks & all) & soften in butter or oil in a very large pan / casserole pot. You could add a chopped onion at this point too for extra flavour.
Once it's softened a bit, pour over plenty of stock (chicken or vegetable). You could use just plain water, but it won't be as tasty.
Season well & leave to bubble away until the broccoli is so soft it's just about disintegrated.
At this point I whizz with my stick blender & add either milk or cream to taste.

nabowla

If you've got a bit of stilton left over in the fridge, broccoli & stilton soup is yummy.

(I guess you could probably substitute the stilton for another blue cheese if you've got something slightly different in the fridge).

md123

Yes, that's the bit I mean - we eat most of that!  The very end is usually kind of dried out looking, so we chop that off, and chuck the rest in the pot.  Length-wise, the broccoli we eat is probably about half and half florets and stalk, maybe slightly more stalk sometimes ........ so are Mr and Mrs Thrift strange, then?   ???  (Apart from in all the usual ways!   ;D)

I thought this was how most people ate brocolli as well. I must be strange too. ;D

Lillibet_2

I treat the broccoli florets & the stalk as 2 seperate vegetables.  Use the florets as usual (steamed, boiled, with cheese sauce, whatever) and use the stalk in very thinly sliced in rounds in stir fries, or cubed in pies & casseroles or just make soup out of the stalk (onion, stock, black pepper, dregs of other veg at the back of the fridge or a small tin of sweetcorn). Oh & if you haven't got/don't like stilton you can use brie but it doesn't freeze very well or just grate a bit of strong chedder over the final hot bowlful.
HTH

Mrs_Thrift

Thanks Lucie and Lillibet for the recipes, and thanks cath for the clarification.

I don't mind being part of the "slightly unsual" club! ;D