Preheat the oven to 425°F (220°C). 

Remove the bottom portion of the broccoli stalks, and peel the thick outer layer with a vegetable peeler. Separate the florets from the bunch, and chop the stalks so that you are using the entire broccoli. Although the stalk is a bit fibrous for a salad, it is perfectly usable for this application.

Toss the broccoli with 2 tablespoons (30 ml) of the olive oil and salt to taste, spread on a baking sheet and roast until soft and golden brown, about 15 to 20 minutes. Heat the milk in a large, heavy-bottomed pan over medium-low heat—you want to gently heat the milk so that it doesn’t scald. Add the potato pieces to the milk and cook until tender, about 12 minutes. Once cooked, set the potato and milk mixture aside.

In a separate skillet, heat the remaining 1 tablespoon (15 ml) olive oil and the butter over medium heat, and cook the onion and garlic until translucent and fragrant, 8 to 10 minutes.

Place three-fourths of the onion mixture in a blender, and continue to cook the remaining portion until golden brown and more caramelized, another 10 to 12 minutes, then set aside for garnish.

Add the potatoes and milk, broccoli, Parmesan cheese and nutmeg to the blender or food processor with the onion, and blend until combined.

Begin adding the stock until you have achieved your desired consistency, adding more if you need. Season to taste with more salt if necessary.

Divide the soup among 4 bowls, top with a spoonful of the caramelized onions, a pinch of nutmeg and a sprinkle of Parmesan cheese. Serve immediately.

Recipe posted with permission from Great Meals with Greens and Grains, by Megan Wolf