Over a lifetime of enjoying Broccoli, I knew I had to be doing something wrong. After all who in their right mind would buy a head of Broccoli cut off the flowers and throw the rest away. Finally, after making a pot of Broccoli Soup from the Carla Capalbo’s “Encyclopedia of Italian Cooking”. I started to get the big picture but now had the opposite problem. I was taking perfectly good flowers and throwing them into a pot of soup just to puree the whole thing and cook a few more flowers in it for garnish. What a waste of perfectly good broccoli flowers which are a delight to eat either raw or gently steamed.
Then I got an idea! After using the perfectly good flowers as a vegetable, why not use the leftover stems in a different pot of soup without any flowers. I pealed the stems and cubed them and combined it with an equal amount of butternut squash and followed the recipe for the my Vegan Acorn Squash Soup . Now just to let my sense of humor kick in I served it to my children and their friends who all hail from DC, New York and Princeton and are moderately affluent. After all why not make a soup for the well off out of what was formerly considered garbage.
My daughter knows my sense off humor and loved the soup as did all who ate it. She now buys a butternut squash every time she purchases broccoli and makes the soup as a follow up dinner with a completely different character.
The recipe is recipe is similar to the Vegan Acorn Squash Soup with an equal amount of squash and broccoli stems and it makes enough for 4 people. Oops, because I forgot to take a picture and because I used Gimelli, the soup looks more like this.