Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.

Target recipe: lay bacon flat on a metal cooling rack and place it on a baking sheet. this way, the baking sheet collects all the grease. baked bacon comes out crisp, even, and with no stress. bake at 350 for 30 minutes. in the meantime, prep the onion and broccoli. mix the broccoli, onion, raisins, sesame seeds, and sliced almonds. once the bacon had cooled, crumble and add to the salad. dressing: whisk mayonnaise, apple cider vinegar, and sugar until well blended. dress salad. chill for at least 30 minutes for flavors to blend.