This soup derives its body and rich flavor from pureed broccoli stems and florets.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Heat the oil in a large pot over medium heat until hot but not smoking. Add the onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the stock and salt; cover, raise heat to medium-high, and bring to a boil. Add the broccoli florets; reduce heat, and simmer, uncovered, until the florets are just tender, about 10 minutes.
Step 2
Remove the soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree the soup in batches until smooth. Return the soup to the pot; stir in the milk and cayenne. Cook over medium heat until heated through (do not boil).
Step 3
Heat the broiler. Divide the cheese among the bread slices; toast under the broiler until melted and golden brown, 45 to 60 seconds. Divide the soup among bowls. Top each bowl with a cheese toast, and serve.
