This recipe contains both broccoli tops and stems for maximum health. The tops are slightly undercooked, preserving nutrients and their bright green color.
1 bunch broccoli
1 tablespoon olive oil or coconut oil
1 yellow onion, diced
2 green garlic, washed and diced
4 cups water or stock
1 small russet potato
½ teaspoon freshly ground black pepper
½ teaspoon sea salt, to taste
¼ teaspoon freshly ground nutmeg or mace, to taste
1 tablespoon chopped parsley
1. Cut broccoli tops off stems. Select 1½ cups of the tiniest florets and set aside. Chop remaining florets coarsely. Chop stems into small pieces.
2. Place oil in a large pot over medium heat; add onions and green garlic. Stir for about 5 minutes, until vegetables begin to soften, and then add chopped stems. Cook and stir for 2 minutes, and add water or stock. Bring to a boil.
3. While water comes to a boil, cut potato into matchsticks or thin semi-circles, add to pot; stir well. Reduce the heat to simmer, cover, and cook for 17 minutes, or until vegetables are very tender. Add broccoli tops and cook another 3 minutes.
4. Meanwhile, bring a medium pot of salted water to a boil and prepare a bowl of iced water. Boil tiny florets for 30-60 seconds. Drain in a colander and drop into iced water. Drain and spread on a towel to dry.
5. Working in batches, puree soup in a blender. Return to pot and reheat, stirring often. Stir in salt, pepper, and nutmeg or mace. Taste and adjust seasonings. Add reserved tiny florets and stir until hot. Serve at once, garnished with parsley and shaved Parmesan cheese if so desired.