This is a simple, delicious soup that broccoli lovers will savor!
In a large stock pot heat olive oil to medium heat, do not allow the oil to smoke. Add salt, chopped broccoli (stalks and heads), chopped broccoli raab (stems leaves and florets), and one large onion, skin on and halved.
Sauté for about 10-15 minutes, stirring carefully until the broccoli raab has wilted and the broccoli florets have turned bright green and are fork tender.
At this time remove about two cups of the broccoli heads and 1-2 cup of the broccoli raab’s wilted leaves and florets, set aside for later.
Add 2 cups water, 4 cups stock and gently simmer covered for 30 minutes.
Remove the onion skin, pour contents into another vessel and puree everything with a hand blender or counter top blender until smooth.
Return stockpot to medium-medium high heat with 8 Tbs butter. Add the chopped celery and 1 large chopped onion; sweat it out for about 5 minutes, do not burn.
Add the flour, white pepper and nutmeg stirring constantly for about 2 minutes.
Add the pureed stock 1 cup at a time stirring constantly.
Once everything is incorporated, add the reserved broccoli and broccoli raab, then add the milk and heavy cream.
Cook for 5 minutes, remove from heat and serve immediately.
1 large bunch chopped broccoli raab
1 broccoli bunch, stalks and heads
2 large sweet onions
2 stalks celery
2 Tbs olive Oil
4 cups chicken stock
2 cups milk
2 cups heavy cream
2 cups water
8 Tbs butter
2/3 cup flour
½ Tsp nutmeg
½ Tsp white pepper
1 Tsp Kosher course salt