Peel the thick, fibrous parts of the broccoli stems, which don't have a good texture.
Heat a frying pan over medium heat and melt the butter. Sauté the onion and potato, taking care not to let it burn.
Add broccoli stems and sauté quickly.
Add water and soup stock cube. Bring to a boil, cover with a lid and simmer for about 10 minutes.
When the potato is tender, turn off the heat. Leave to cool for a while. When it's cooled, transfer to a blender and puree until smooth.
Transfer back to the pan, add milk and heat through. Season with salt and pepper.
Ladle into soup bowls, scatter parsley or croutons, and serve.
If you add some of the green florets of the broccoli, the soup will become a brighter green like this.
Story Behind this Recipe
The stem of a head of broccoli I bought were so thick and grand. Usually I peel, slice thinly and boil them or something, but I thought I'd try making a soup out of them.
It depends on the broccoli you have, but the thick stems are fibrous, so you need to peel them thickly or the soup may be grainy. The stems I used this time weighed more than 300 g. If you add the green parts of the broccoli too, the soup will be brighter in color. I used the stems only this time, so the soup is just a very light green.