SAVE OUR BROCCOLI!

Under the beautiful emerald-colored crowns lurk those unsightly stalks. Doesn't it just irk you to pay for what you don't particularly want to eat? They're heavy, too, so it's even worse when you're paying by the pound. Sure, you may slice some in with the florets if you're not having company, but still, you really just want the crowns. The GUILT, though, of throwing out the stalk that you paid just as much for as the part you ate!

Well, let me lift that burden from your shoulders, friends. Eat your broccoli crowns  free from the potentially tough stems from now on. Visualize those tender little green tree-shaped florets, glistening with lightest coating of butter sauce under the kitchen island pendants, alongside your favorite entree, sans those ugly slices of stalk. This beautifully plated meal can be yours, guilt free from now on, just by,,,

saving your stalks for another meal!

And an easy one, at that.


DINE-IN BROCCOLI SOUP II

5-6 broccoli stalks (they keep well in the crisper)
Approx 1 T chicken bouillon (or similar) - vegetarians, note below
3-4 oz cream cheese

Run a veggie peeler over the broccoli stalks if you've been saving them for a week or so. If they're quite fresh and tender, this isn't necessary. Slice, discarding the very bottom slice. If the stalks are quite thick, you may want to slice them lengthwise, also. Place them in a medium saucepan with enough water to cover and bring to a boil. (You may use chicken stock/broth instead, of course.) Add chicken bouillon to taste. (I like a product called Better Then Bouillon, which is sort of a paste, and I used a heaping soup spoon.) Add cream cheese, stirring to melt. Use a stick blender in the pot, making it as chunky or smooth as you prefer. Taste and adjust seasoning with water, bouillon, salt and  pepper.

This makes 2 large servings, so feel free to double or triple. It is quite filling, though.

Note: if you're vegetarian and want to omit the bouillon, you have several options. Try adding some butter instead to give a little more depth of flavor. If it's still "missing something," the tang of cheddar may be your answer. Mushroom stock might be worth considering. If you're vegan, you really should be reading a different blog. But thanks for stopping by.