A complete recipe is below though I often make this from my freezer “scrap bag”.  Anytime we make fresh brocolini, I freeze the stalks and trimmings.   I use those in place of fresh broccoli, leaving them in to puree.  Last remnants of cheese make a delightful soup as well.  This is a quick 20 minute soup perfect with sandwiches, ladies lunch or a cold day!

INGREDIENTS

• 3 Tablespoons of olive oil
• 1 large onion, diced
• 3 cloves garlic
• 2 carrot, peeled and chopped
• 3 cups of broccoli stems
• 1 cup goat milk
• 1 cup of broccoli heads, cut into florets
• 2 cups chicken broth (vegetable broth if you are vegetarian)
• 1 cup shredded firm goat cheese, plus more for garnish
• Salt and pepper

Note: cheddar cheese and whole milk can be used if you are not avoiding cow dairy

INSTRUCTIONS

• Saute onion and carrot for 5 minutes in olive oil
• Add garlic and saute for 3 minutes
• Add chicken stock and broccoli stems.  Simmer for 10 minutes until stalks are bright green.
• Remove stalks and simmer until carrots are soft
• Puree the broth
• Return to the pot
• Add milk and broccoli tops.  Simmer for 10 minutes until bright green.
• Stir in the grated cheese to finish
• Enjoy the creamy deliciousness