Puree of Broccoli Soup

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About


  • 1 pound broccoli
  • 4 tablespoons butter
  • 3 cups


  1. Cut off the tips of the broccoli stalks and discard. Then cut the stalks from the flowerets. Set aside a handful of the flowerets. Peel the stalks with a vegetable peeler and then slice the stalks into ¼-inch rounds.
  2. Melt the butter in a medium skillet over medium heat