Cream of broccoli soup question?

Question

For this soup, I have found recipes that mostly call for florets and a few that include the entire broccoli including the stem part.

Could I just use the entire broccoli including the stem? Or could it give it an off flavor?

Thanks!

Answer 1

Ok here's the trick, cut the stems of the florets. Cut the bottomsoff and peel off the skin from the bottom up. This part can be hard and stringy and will wreck your soup. Just 1 pull because what stays is soft enough. Then cut in chuncks and cook in water untill soft. Stick a blender in it untill pulp and now pour your milk in it and bring to a simmer. Add your spices and chicken bouillon (little, just good for a base flavor) , bind it with whatever, flour or cornstarch, and then add your florets. They make your soup stand out because you don't want a green slurry soup. Now don't overcook it because they will turn brown on you plus they will get smaller and fall apart as they get more done. You can add some cheese or white wine to it to give some more character. This is one of the easiest,fast soups to make.

Answer 2

I always use it all. Why waste that good broccoli. I do the same when using in a broccoli salad as well. Remove the outer layer and bottoms and chop up very fine along with the florets. Will work wonderfully.

Answer 3

You can use the stem as well, it tastes just the same as the florets. Just make sure you cut it a little smaller, as the main reason why recipes tend not to include it is that people don't like the texture of it.

If you don't want to use it in your soup, save it to use for making vegetable stock.

Answer 4

Go ahead and use the whole thing! Just cut off the bottoms of the stems if they're browned, and chop the rest into bite-sized pieces.

Answer 5

use the whole broccoli!