Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse florets and cover with water add chopped onion. cook uncovered until broccoli is tender. drain and reserve cooking water. remove florets/onion to a large cooking pot. add enough stock to cover. or don't drain vegetables and use broccoli water and add some chicken bouillon if desired.. with a hand blender, finely chop broccoli but not puree. heat well, season to taste. add the cream if desired. if extra thickening is desired add pasta. serves 8 to 10 garnish soup bowls with dabs of sour cream or a sprinkle of fresh herbs. * note: you can use more or less stock/water making the soup thicker or thinner as desired.

Target recipe: cut broccoli heads into florets. peel and chop any stalk that is remaining. heat olive oil in a large pot over low heat. add onions and broccoli. cover and cook about 10-15 minutes or until broccoli is tender. remove about 1 cup of florets and save in a bowl. add potatoes to soup pot. add chicken broth and bring to a boil. season with salt and pepper. reduce heat to a simmer and cover and cook for 10 minutes or until potatoes are tender. use a stick blender to puree in the pot or remove batches to a blender and carefully puree the hot soup. add milk to soup in pot. stir and heat through. stir in cheese and broccoli florets that had been set aside. heat until cheese is melted.