Cut the florets off the heads of broccoli. Cut the stems into similarly sized pieces. Add all of the broccoli -- florets and stems -- into a pot of rapidly-boiling, salted water (2 tablespoons salt in 5 quarts of water). Cover. Cook 3.5 to 4 minutes.
Using a slotted spoon, put the cooked broccoli pieces into a blender. Fill blender about halfway with cooking liquid. Blend carefully since it's hot. Add more cooking liquid as necessary to achieve the desired consistency. Check seasonings.
If desired, add cheese (goat cheese or cheddar cheese) to the bottom of the bowl before pouring the soup in. Serve, drizzled with olive oil if desired.
Add some shredded cheddar cheese to the bottom of the bowl before putting the soup in for a simple, tasty broccoli cheese soup.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (66%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 37.7mg||1 %|
|Potassium 359.5mg||9 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 4.6g|
|Protein 3.2g||5 %|
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Calories per serving: 98
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