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: cut bunches of broccoli in to large bite size pieces. save some of the stems but only the sweet center pieces.add raisins, sunflower seeds, and bermuda onion. fry the bacon till it is crisp. drain, cool and then crumble it into the salad. for the dressing combine miracle whip, sugar and vinegar. use wire whisk to combine ingredients until smooth. pour over salad and stir ingredients together. refrigerate for 2-4 hours and then serve. i've doubled and tripled this recipe before for large parties and it goes over very well.