MARTHA PEARL VILLAS – MY MOTHER’S SOUTHERN KITCHEN by JAMES VILLAS
1 large head of broccoli
3 tablespoons butter
1 medium-size onion, chopped
2 garlic cloves, minced
1 medium-sized potato, pelled and diced
3 cups of chicken stock, vegetable stock or just water
1 cups whole milk
salt and black pepper to taste
Tabasco sauce to taste
Cut the florets from the broccoli and place in a sauce pan with 1 inch of water. Bring to a boil, reduce the heat to moderate, cover, and steam the florets till tender, about 10 minutes. Drain and set aside.
Trim, peel and cut the stalks into dice. In a large heavy saucepan, melt the butter, then add the onion, garlic, and diced stalks, and cook slowly over low heat about 10 minutes. Add the diced potato and stock and bring to a boil, reduce the heat to low, and simmer till the stalks and potatoes are tender, about 25 minutes. Add the milk, salt, pepper, and Tabasco, stir, and simmer 5 minutes longer.
Transfer in batches to a blender, and reduce to a smooth puree. Return to the saucepan, add the reserved florets, heat thoroughly, check the seasoning, and serve.