Broccoli Stem Potage

Broccoli Stem Potage

I transformed broccoli stems into a light green, mildly flavored, warming potage.

Ingredients: about 4 servings

Broccoli stems
1 head or so (300 g)
1/2 (150 g)
1 small (120 g)
1 tablespoon
250 ml
Soup stock cube
300 ml
Salt and pepper
a small amount
Dried parsley or croutons
to taste, if you have them


1. Slice the onion thinly.
2. Peel the potato and slice to 3 to 5 mm thick.
3. Peel the thick, fibrous parts of the broccoli stems, which don't have a good texture.
4. Slice thinly.
5. Heat a frying pan over medium heat and melt the butter. Sauté the onion and potato, taking care not to let it burn.
6. Add broccoli stems and sauté quickly.
7. Add water and soup stock cube. Bring to a boil, cover with a lid and simmer for about 10 minutes.
8. 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.
9. Transfer back to the pan, add milk and heat through. Season with salt and pepper.
10. Ladle into soup bowls, scatter parsley or croutons, and serve.
11. 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.