Alexandra Feswick is the Executive Chef of The Drake Devonshire, and was previously the Executive Chef at The Drake Hotel. She joined Drake Hotel Properties as Chef du Cuisine in 2014. She began her training at George Brown Chef School in 2005. After gaining an apprenticeship at the Ancaster Mill under Chef Jeff Crump, she eagerly developed a passion for fresh, local produce served in unique and elegant ways. She then relocated to Toronto, and began to impact the city’s culinary community at some of its best restaurants including Wine Bar, Brockton General and Samuel J. Moore.
“At our house we call it “hulk soup”— it’s a little trick to make sure my son Reed gets all the good green stuff! This recipe uses the broccoli stems—they’re super nutritious, plus they will help you yield more delicious soup. This soup also hinges heavily on fresh, local dairy; an important ingredient that not only fuels my family, but also our communities. Keeping our communities supported, safe and well fed is more important than ever for our collective future. From my kitchen to yours, enjoy xo.”
Step 1
Clean broccoli stems and slice. Set fleurettes aside.
Step 2
Melt butter and oil in a large pot. Add in sliced broccoli stems and sliced onions. Sauté for approximately 6 minutes on low, until soft.
Step 3
While the vegetables are cooking, in a separate pot, warm milk and chicken stock together. This will help keep your soup texture smooth and silky.
Step 4
After the broccoli stems and onions are soft, add sliced garlic and cook for an additional 2 minutes. Add flour to the sautéed vegetables and cook for an additional 5 minutes on low—keep a close eye and stir constantly to keep flour from browning.
Step 5
Gently stir in milk and stock. Season with bay leaf, salt, pepper and nutmeg.
Step 6
Cook on low for approximately 15 minutes, stirring occasionally, until the liquid thickens.
Step 7
Discard bay leaves before adding in broccoli fleurettes. Cook for an additional 15 minutes, until broccoli is tender.
Step 8
Remove soup from the heat and allow to cool for 5 minutes before blending with an immersion blender. Be sure to blend the soup as smoothly as possible—there will still be texture, don’t worry, that’s a good thing!
Step 9
Add cheddar cheese, one cup at a time, and whisk in until completely melted.
Step 10
Check seasoning and consistency. If necessary, add salt and pepper and thin the soup slightly with a little extra milk.
Step 11
Enjoy! I garnished my soup with sautéed apple slices and tahini yogurt.