This is a long time family favorite at my parents’ house. It has been around since at least 1990, if not from the late 80’s. Ever since trying it, it has been the starter course for Thanksgiving. The pairing of apple and broccoli is a brilliant idea. This is a revised recipe as Michelle said to heck with so much peeling and it came out just fine.
Taking pictures of this while the pot is full is impossible: nobody wants to wait for it.
Serves 2 for dinner, or 4 as first course
- 1 bunch broccoli, florets chopped, stalk skinned and chopped.
- 3 T butter
- 1 small onion, thinly sliced
- 1 apple, cored, diced (peeling is optional)
- 2.5 c vegetable stock (or chicken stock, if that’s how you roll)
- 1t salt
- 1/2 t black pepper
- tiny pinch of cayenne (optional)
- 3 T sour cream or creme fraiche
- 1 T minced chives or parsley
- Saute onion and apple in butter
- Add broccoli, stock, salt, pepper, cayenne and simmer over medium heat, until broccoli is tender (approx. 10-15 mins)
- Blend with hand blender (or use food processor or in batches, in a blender)
- Put back on the stove and reduce if thicker consistency desired or thin with stock if needed
- Salt and pepper to taste
- Serve with a little creme fraiche and herbs (if you’re feeling fancy, straight up if you’re not)