• FRUIT
  • Quick Gourmet Treatments for Citrus Fruits
  • Fruity Spa Water from Apple Citrus Peels
  • Lemon Oil from lemon wedges
  • Florida Sunshine Cookies made with Orange Zest
  • Candied Orange Peels
  • Orange Sugar made from Orange Peels |EXPENDABLE EDIBLES
• VEGETABLE
  • ASSORTED VEGETABLES
    • Quick Treatments for Vegetable Trimmings
    • Veggie Spa Water from Cucumbers, Carrots or Celery
    • Egg Drop Soup from Vegetable Peelings
  • BROCCOLI STALKS
    • Quick Treatments for Broccoli Stalks
    • Broccoli Stem Hash by Lara Ferroni
    • Grilled Pimento Brocc-Stalk Sandwich
    • Marinated Broccoli Stems with Eggs, Feta & Capers by Cathy Erway
    • Pickled Broccoli Stems by Martha Rose Shulman
    • Szechuan Broccoli Stalk Stir Fry
    • Broccoli Stem Soup by Melissa Clark
  • CORN COBS
    • Corn Stock for steaming seafood by John Chiakulas
  • EGGPLANT SKIN
    • Quick Treatments for Eggplant Skins
  • HERBS, GREENS & LETTUCE
    • Vichysoisse Encore from Basil Stems & Parmesan Rinds by Linda Watson
  • MUSHROOM STEMS
    • Spinach-Stuffed Mushrooms by Lindsay Durant
    • Mushroom Stock for steaming fish by Dominique Tougne
  • POTATO PEELS
    • Potato Peels: Crispy or Chewy
  • ASPARAGUS

• 1
• 2
• 3
• 4
• 5

  BROCCOLI STEMS  

Level 1
Melissa Clark's Broccoli Stem Soup
Yield depends on number of broccoli stems saved in your fridge or freezer

Melissa Clark the New York Times Dining columnist ("A Good Appetite) is also a prolific cookbook author - her latest book, Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make, is a personal collection of inventive comfort food which sprang from a kitchen diary. Each month features 10 dishes which capitalize on the freshest ingredients of the season without any esoteric ingredients. Sign up for Melissa Clark's blog. 

Writes Melissa Clark: "I make this soup with leftover broccoli stems and leaves (no florets). Rich and savory; still tasting of the essence of the vegetable, this broccoli stem soup is made without any kind of stock. It is a chunky puree with a snowy mountain of good cheese on top (Parmesan or Pecorino), finished with a bright squirt of lemon and another drizzle of oil. The technique is pure genius on Andrew Feinberg's part (he's the chef at Franny's, Brooklyn NY). You brown the broccoli thoroughly in plenty of oil, but only on one side. This builds a foundation of flavor without obliterating the peppery, green taste of the broccoli since one side is left unbrowned and naked.

It's a fantastic soup, perfect for today -- even if you end up making it with entire heads of broccoli and not just the stems."

 

Leftover broccoli stems with or without leaves

Extra virgin olive oil

Salt, to taste

Onions, chopped roughly

Garlic clove, peeled, cored and crushed

Squeeze of lemon

 

1. Run a peeler up the stalks to get rid of any brown spots.
2. Chop up stems, along with broccoli leaves, and brown in oil. Cook in batches because if you overcrowd the pan, the broccoli will steam instead of brown.
3. When broccoli stems are crisp and golden, salt them. Set aside.
4. Sautee onion and garlic in a pan with a tablespoon of oil, then add in broccoli stems and cover with water. Simmer a few minutes.
5. Puree broccoli stem mixture in an imersion blender. Reheat and serve.