Broccoli stems make good eating, but most recipes tell you to discard them. One of the reasons I like this soup is that it uses the stems. They are peeled to get rid of the tough skin, then simmered in a garlicky broth and pureed to make a tasty base before the pasta and delicate broccoli florets are added. You can make the base for the soup in advance and reheat it just before serving. A sprinkle of fresh parsley and a swirl of Parmigiano round out the flavors.
Serves 4
INGREDIENTS:
- 1 medium bunch broccoli (about 1¼ pounds)
- 3 garlic cloves, finely chopped
- 3 tablespoons extra-virgin olive oil
- 6 cups water
- Salt
- 1 cup elbow, ditalini, or other short pasta
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
- ½ cup freshly grated Parmigiano-Reggiano
INSTRUCTIONS:
- Remove the broccoli florets from the stems and cut them into small bite-size pieces. Set aside.
- Trim the base of the stems. Peel the stems with a vegetable peeler or sharp paring knife. Cut crosswise into ½-inch-thick slices.
- In a large pot, cook the garlic in the oil over medium heat until golden, about 1 minute.
- Add the broccoli stems, water, and salt to taste to the pot. Bring to a simmer and cook until the stems are very tender, about 30 minutes.
- With a slotted spoon, transfer the stems to a food processor or blender. Process until smooth.
- Return the puree to the pot. (The soup can be made ahead to this point. Let cool, cover, and refrigerate for up to 24 hours.)
- Reheat the soup until simmering.
- Add the pasta and broccoli florets to the pot. Cook, stirring often, until the pasta is tender, about 10 minutes.
- Stir in the parsley, a generous grinding of pepper, and ¼ cup of the cheese.
- Taste for seasoning.
- Serve the soup sprinkled with the remaining ¼ cup of cheese.
