Stems from 2 large head of broccoli - or use the florets too if you want. chopped
1/2 cup sliced green onions
1 poblano pepper chopped into pieces
1 teaspoon salt
1 teaspoon course ground pepper
2 cups whole milk
1 1/2 cups chicken broth
water for steaming
cheese, chopped green onions and ancho pepper for garnish
Steam the broccoli, onion & pepper until very tender.
drain and put the veggies in a blender. Add the milk and broth. Then blend the heck out of it. I have a ninja blender and I love to ninja stuff. Pour the soup back into the saucepan and add the pepper and salt.
Heat it up and cook until it's the consistency that you want. Longer if you want it to be super thick, less if you don't. We tend to go for less here. Alternatively you could add a thickening agent like a bit of flour or starch. I was going for simple, fast and gluten free,so we I didn't go that route.
Serve with a bit of cheddar, some onions and a sprinkle of ancho pepper. Paprika would work well too, but we put ancho on pretty much everything.