Easy, delicious and healthy!
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 bunches broccoli, stems and florets chopped separately
7 cups chicken broth
1 cup skim milt
Crunchy croutons (the garlic and cheese ones from Trader Joe’s are perfect!)
Saute the onions and garlic in some olive oil in a saucepot.
Cut off the tough parts of the broccoli stems and cut them into small pieces.
Add them to the saucepot. Cook, stirring occasionally, until the broccoli stems are soft.
Add the broth and salt. Bring to a boil with the lid on. Add the broccoli florets and simmer slowly, uncovered, until the florets are tender.
Using an immersion blender, blend until smooth. Add the milk and some cayenne pepper. Cook over medium heat until heated – don’t let it boil.
Pour into a bowl and add some crunchy croutons. Add a drizzle of olive oil or truffle oil if desired.