Broccoli Stem Soup

from ButterYum
makes 6 cups


  • 2 tablespoons olive oil
  • 1 1/2 pounds broccoli stems, diced
  • 1 pound onions, diced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cups chicken stock (try my homemade)
  • 1 whole clove of garlic, peeled


  1. In a very large skillet over medium heat, saute broccoli stems, onions, salt, and pepper in olive oil until caramelized.
  2. Add chicken stock and garlic clove; bring to a gentle boil for 15 minutes.
  3. Remove from heat and puree to desired thickness.
  4. Taste and adjust salt and pepper if needed.