Does anyone have one they like or general recommendations/ideas on how I can pull this off? I’ve been saving broccoli stems for a while now in the freezer and would like to make a broccoli cheddar soup with them but am wondering if it’s possible. I know that broccoli slaw is often made of stems/stalks, so figure it isn’t impossible. I’m not looking to make stock with them—better than bouillon is my go-to and I’m fine with keeping it that way for now.
September 13, 2021 at 01:01AM
