Broccoli stalk soup

  • Preparation 20 min
  • Cooking 1 h
  • Servings About 8 cups
  • Freezing Absolutely



  • 7 cups peeled broccoli (about 10), cut into pieces
  • 4 cups sliced leeks
  • 1 large russet potato, diced
  • 2 celery stalks, diced
  • 1/4 cup olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon of Provence herbs
  • 1/4 cup white wine
  • 4 cups good quality chicken broth
  • Parmesan shavings for the service



  • In a large saucepan heated over medium high heat, add the vegetables, olive oil and spices. Season with salt and pepper and cook for 10 to 12 minutes while stirring.
  • Add the white wine and stir. Continue cooking for 2 minutes.
  • Pour chicken broth, season with salt and pepper and stir. Bring to a boil, reduce to low heat and cover. Simmer for about 45 minutes or until vegetables are very tender. Puree until smooth. Taste and rectify seasoning if necessary. Add a little hot chicken broth to dilute if your soup is too thick. Garnish with parmesan on top !