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2 whl heads garlic
1 tbl canola oil
1 lb broccoli
Salt and pepper, to taste
6 cup vegetable stock
12 oz nonfat evaporated milk
1. Preheat oven to 450 F. Cut garlic heads in half crosswise, and brush cut surfaces lightly with some of the oil. Cut broccoli stems into 1/2-inch slices; cut florets into slightly larger pieces. In a large bowl, toss broccoli with remaining oil.
2. Spread broccoli and garlic in one layer on a large nonstick baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes, stirring halfway through.
3. When broccoli is tender and lightly browned, remove half to a large pot.
4. Squeeze garlic from peels into bowl of a blender or food processor. Add remaining broccoli and puree, adding vegetable stock as needed.
5. Pour puree and remaining stock into pot. Stir in milk and heat until nearly boiling
1 tbl canola oil
1 lb broccoli
Salt and pepper, to taste
6 cup vegetable stock
12 oz nonfat evaporated milk
1. Preheat oven to 450 F. Cut garlic heads in half crosswise, and brush cut surfaces lightly with some of the oil. Cut broccoli stems into 1/2-inch slices; cut florets into slightly larger pieces. In a large bowl, toss broccoli with remaining oil.
2. Spread broccoli and garlic in one layer on a large nonstick baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes, stirring halfway through.
3. When broccoli is tender and lightly browned, remove half to a large pot.
4. Squeeze garlic from peels into bowl of a blender or food processor. Add remaining broccoli and puree, adding vegetable stock as needed.
5. Pour puree and remaining stock into pot. Stir in milk and heat until nearly boiling
