Broccoli Soup

Broccoli Soup
Staff Writer
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Broccoli Soup

Did you know that the broccoli stalk is the most flavorful part of the vegetable? Most broccoli recipes you see only call for florets, leading to the stalk getting dumped in the trash. This recipe makes good use of that flavor-heavy component.

8
Servings
243
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 1 bunch broccoli, florets removed and saved for garnish
  • 1/2 Spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 Cup cubed prosciutto
  • 4 Cups chicken stock
  • 1 Tablespoon olive oil
  • 1 Tablespoon salt
  • 1/2 Teaspoon red pepper flakes
  • Sour cream, for garnish
  • Pumpernickel breadcrumbs, for garnish
  • Shredded Cheddar cheese, for garnish

Directions

Trim the broccoli by removing the florets, trim to bite-size pieces, peel and dice stalk. Blanch for 30 seconds or until tender and place in ice water.

In a small sauté pan, cook the prosciutto in the olive oil until nicely browned and remove from pan. Leaving the olive oil in the pan, sauté the onions, garlic, salt, and the broccoli stems on low heat until tender; do not brown. Add the chicken stock and simmer for 20 minutes.

Carefully place the vegetable and chicken stock mixture into a blender or food processor and purée. Pour into a bowl and garnish with the cheese, florets, prosciutto, sour cream, and the breadcrumbs.

Nutritional Facts

Total Fat
8g
11%
Sugar
5g
6%
Saturated Fat
3g
13%
Cholesterol
20mg
7%
Carbohydrate, by difference
32g
25%
Protein
11g
24%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
6mg
1%
Choline, total
16mg
4%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
5µg
9%
Sodium, Na
1004mg
67%
Water
60g
2%
Zinc, Zn
1mg
13%

Broccoli Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.