Enter cream of broccoli soup: Sweat the chopped stems in a little butter with some onion and celery, then add flour to make a roux. Pour in stock (1 to 2 quarts per pound of stems), simmer, puree, add cream, season, and blammo: soup. You could add cheese, too, in case the cream alone doesn’t justify your dependence on Lipitor.
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January 20, 2021 at 08:53PM
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How to save money (and the planet) by using kitchen scraps - Chicago Tribune
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