This soup derives its body and rich flavor from pureed broccoli stems and florets.

　　

Ingredients

serves 8

　　1 1/2 tablespoons extra-virgin olive oil

　　1 medium onion, coarsely chopped

　　2 garlic cloves, coarsely chopped

　　2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces

　　7 cups homemade or low-sodium store-bought chicken stock

　　1 teaspoon coarse salt

　　1 cup skim milk

　　1/8 teaspoon cayenne pepper

　　2 ounces extra-sharp Cheddar cheese, grated or crumbled (about 1/2 cup)

　　8 thin slices crusty baguette

　　

Step 1

Heat the oil in a large pot over medium heat until hot but not smoking. Add the onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the stock and salt; cover, raise heat to medium-high, and bring to a boil. Add the broccoli florets; reduce heat, and simmer, uncovered, until the florets are just tender, about 10 minutes.

　　

Step 2

Remove the soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree the soup in batches until smooth. Return the soup to the pot; stir in the milk and cayenne. Cook over medium heat until heated through (do not boil).

　　

Step 3

Heat the broiler. Divide the cheese among the bread slices; toast under the broiler until melted and golden brown, 45 to 60 seconds. Divide the soup among bowls. Top each bowl with a cheese toast, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.