Broccoli Stem Soup

from ButterYum

makes 6 cups

Ingredients

• 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

Directions

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.