Broccoli Stem and Potato Soup

This is a riff on potato leek soup that keeps the potato skins on for texture and used broccoli stems for flavor and high ground for not throwing them out. Don’t skip the buttermilk as it ups the underlying broccoli-ness of the soup.
By / Photography By Jennifer Bakos | January 05, 2016

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large sweet onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1 pound of broccoli stems (from about 4 bunches), cut into ½-inch dice
  • 1 pound of potatoes, scrubbed and cut into ½-inch dice
  • 8 cups vegetable broth or chicken stock
  • 4 sprigs of thyme
  • 2 bay leaves
  • ½ cup buttermilk
  • Salt and pepper

Preparation

In a Dutch oven, melt butter with oil over medium high heat. Add onions and cook until soft (about 4 minutes). Add garlic cloves, cook 1 minute. Add broccoli stems, potatoes, broth or stock, thyme and bay leaves. Bring to a boil and reduce heat to simmer the soup until stems and potatoes are fork tender. Pull out bay leaves and thyme stems. Puree soup until it is silky smooth. Stir in buttermilk and season to taste with salt and pepper. Serve hot.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large sweet onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1 pound of broccoli stems (from about 4 bunches), cut into ½-inch dice
  • 1 pound of potatoes, scrubbed and cut into ½-inch dice
  • 8 cups vegetable broth or chicken stock
  • 4 sprigs of thyme
  • 2 bay leaves
  • ½ cup buttermilk
  • Salt and pepper
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