Leftover Broccoli—maybe that you boiled or steamed as a simple side dish—is a super candidate for this soup. (You may even find yourself making more broccoli than you can eat, as I do, specifically so you can turn it into this soup the next day.) To use leftovers, rinse off any remnants of dressing with hot water, add it to the pan after you’ve cooked away the garlic’s raw taste, and proceed without any additional cooking.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the broccoli and stock in a saucepan and simmer, covered, until the broccoli is tender, about 10 minutes. During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste). If you’re serving the soup cold, chill now (or refrigerate for up to 2 days or freeze for up to a month before proceeding).
Step 2
Puree in a blender, in batches if necessary, until very smooth. Stir in the milk, cream, or yogurt and reheat gently (or chill again); do not boil (yogurt will curdle). Season to taste—cold soups generally require more seasoning than hot ones—and serve.
