by Country Spoon
As your garden dies down, broccoli still strives on through the frost. Enjoy the last of your harvest with this simple and healthy soup and gear up for the cold season… its going to be a long one!
5-6 small heads of broccoli – cut into florets
2 medium yellow onions – roughly chopped
2 cloves of garlic – minced
2 T. butter
1 14.5 oz. can of chicken broth
pecorino romano cheese
In a large dutch oven melt butter over medium heat. Add onions and garlic and saute until fragrant and just starting to caramelize. Add broccoli florets, chicken broth, salt and pepper to taste. Bring back to simmer and let cook, stirring occasionally until the broccoli is tender, about 8 minutes. Transfer broccoli and broth to a large food processor. Pulse until smooth and well combined. Serve immediately topped with freshly grated pecorino romano cheese, or pour back into dutch oven and slowly simmer until ready to serve. This is also great with some garlic toasts or french bread.