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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Quick and Easy Recipes by Mark Bittman You can use leftover cooked broccoli -just only cook for a minute or two with the garlic. Ingredients:
2 cups broccoli florets, and peeled stems cut into chunks (about 1/2 average head) |
3 cups chicken stock |
1 garlic clove, peeled and cut in half |
1 cup milk or 1 cup cream |
salt and pepper |
Directions:
1. Combine the broccoli and stock in a saucepan and simmer, covered, until broccoli is tender about 10 minutes.
2. Duringthe last minute or so of cooking, add the garlic.
3. Puree in a blender, in batches, until very smooth.
4. Return soup to the pot and stir in the milk or cream an reheat gently. Do not boil.
5. Season to taste with salt and pepper.
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