I got a shit load of frozen diced broccoli and I want to make broccoli cheddar soup with it. I have about 3/4 of a large freezer bag of florets, and 2 full large freezer bags of diced stems. The problem is that the stems weren't peeled before being diced and frozen, and I don't want to spend copious amounts of time peeling them, there's just way too many. How can I use these stems to make a soup without it having a fibrous texture? I was thinking of boiling them for a long time (30 minutes to an hour), draining them, then putting them in the soup and pureeing them with an immersion blender. Would that work? Or am I screwed if I don't peel them?
>>21776544
>>21776556Are you suggesting I boil them and pass them through a mesh strainer?
>>21776668you pass already blended soup through a mesh
>>21776544... use a vegetable peeler/mandoline/grater?
>>21776892... read the post before commenting?
>>21776989your question is gay and you're retarded.
>>21776544Your picture looks like every zoomer male hairdo I see nowadays.
The strainer idea could work but I think if you boil them and immersion blend them before adding to anything else you'll figure out pretty quickly if the texture is workable. Hell, blend them and then strain them if you're on the fence and that'll probably do the trick. lf they're not blending easily just add some stock desu
>>21777044>your question is gayThat explains why you entered this thread then, you fucking fag.
>>21776544Should work. Immersion blender will render it all into goop. Straining will remove any non-goop solid bits.
>>21777100nigger tongue my anus
>>21777420he’s making broccoli cheddar soup, not broccoli cheddar goop
