4 Servings 10 min Cook
1 Stalk, large (11"-12" long) Broccoli
4 Dash Salt
3 Dash Pepper
2 Tsp Olive Oil
4 Tbsp Sour Cream
Place Pot on stove, add enough water to barely cover the tops of broccoli chunks when added.
Heat on high to just before a rolling boil.
Add 1-2 dashes of salt.
Chop Stalk and florets into manageable chunks while water heats.
Add broccoli chunks and wait a minute or so until water returns to boil, reduce heat to medium.
Watch to make sure water keeps a gentle boil for a moment.
Place lid on and time to 5-7 minutes.
Once broccoli is tender and bright green, drain and set aside reserving the liquid.
Place broccoli in blender.
Pour hot broccoli water stock about 1/3 of the way up to the top of the broccoli chunks.
Pulse blend on low momentarily until homogenized.
Set aside leftover broccoli stock for something else.
Add more stock if necessary and increase blending until pureed and smooth.
Add salt, pepper, and olive oil and mix to combine.
Serve while hot with a dollop of sour cream.