Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. wash broccoli, pare any tough skin from stems and cut into pieces. cook in. salted boiling water for 10 minutes. drain and squeeze well. chop in food. processor. melt butter and cook onion until soft. stir in flour. slowly add milk. cook. until mixture thickens, stirring constantly. remove from heat. stir in cheese, broccoli and tabasco. beat eggs with a little salt. stir. eggs into cooled broccoli mixture. butter baking dish and dust with bread crumbs. pour mixture into baking dish. and bake for 40 minutes.

Target 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.