My husband and I will soon be leaving for our summer vacation, so I am trying to clean out the refrigerator. Excess broccoli and raw milk caught my attention last night, and I found myself dreaming all day about broccoli soup. Fortunately, I was not disappointed. This soup is a doozy! Velvety and savory, with the subtle sweetness of broccoli, it was beautifully satisfying. We loved it so much, I decided to write this post right away so I will be able to remember how to make it in the future. It is sure to become a staple in our home, particularly during the cooler months.
Since our milk is raw, I wanted to avoid boiling it. Thus, I have written the recipe so that the broccoli cooks in a little bit of broth before being combined with the milk at the end of cooking. That way, the milk is only brought to a warm–not boiling–temperature. If your milk is already pasteurized, this precaution is unnecessary.
