Broccoli Soup from Broccoli Stems

These broccoli stems made a delicious cold soup.

These broccoli stems made a delicious cold soup.

“Waste not, want not.”  That familiar family tradition in our Yankee household was put to good use when I froze fresh broccoli florets from the garden the other day.  I trimmed them from the stems and then used the stems to make a cold soup for our lunch.  I used the blanching water from the florets and boiled the stems until tender.  My hand blender turned the stems, fresh herbs (parsley, dill) and blanching water into a soup base.  I seasoned it with salt and pepper, and after it cooled, added some light cream and a generous amount of chopped chives.  I had already frozen the tops of the broccoli, but if you think of it in time, a couple of the larger florets would have made it even better.

It was a welcome cold lunch during this abnormally hot weather.

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