I bought a beautiful and very large head of broccoli at the farmers market on Tuesday. I used part of it to make a delicious Tofu Stir Fry (I fried tofu in peanut oil, then scrambled three eggs, then steamed the broccoli, then added ginger, garlic and scallions along with Lee Kum Kee Vegetarian Stir Fry Sauce and voila, dinner!). Then tonight I used the rest (including all the stems) to make a great Broccoli and Cheddar soup.
For the soup I took the broccoli, one onion, three cloves of garlic and 6 cups of broth and brought it to a boil. Added salt and pepper and simmered till soft and then pureed with the immersion blender. Before serving I added about 1/3 cup milk and 1 cup of grated cheddar.
Served the soup with potato skins (with veggie bacon and cheddar) and sugar snap peas.