All questions

I made broccoli butternut squash soup in vitamix with whole broccoli. HORRIBLE! Should I have used just the broccoli florets? Worst taste EVER to to

Vitamix 5200 first try - baaaaaad

Help!

asked by jwaterm1 30 days ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 751 views
Nancy
Nancy

Nancy is a trusted home cook.

added 29 days ago

Could be that broccoli stems and/or other factors that contributed to the bad taste.
If you could send us a link to the recipe, or tell us key ingredients & steps, someone here could provide some analysis & suggestions for next time...or whether the recipe just sounds off.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added 29 days ago

I use broccoli stems in soup often, but I peel them first. The skin can be tough and on the bitter side.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1071292522
added 29 days ago

I don’t know why the broccoli stems would be a problem as I’ve been eating them since I was a little kid.

I still cook these and they are just as tasty as the florets although I often peel the skin off (it’s a bit tough).

Broccoli stems are the typical base for broccoli soup, whether it be from scratch or in a commercial product (e.g. canned soup).

Perhaps something else contributed to the off flavor.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

ChefJune
ChefJune

June is a trusted source on General Cooking.

added 28 days ago

I find the stems to be sweeter than the florets. But I've always peeled them before using them. I make broccoli soup with just the stems as a matter of course.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added 28 days ago

I do too. It's especially good in the summer, chilled.

Sam1148
Sam1148

Sam is a trusted home cook.

added 25 days ago

Did you use stock? Or just water? You need to have some stock element even a good veggie stock. Also seasoning. MSG is not horrible...so use some 'accent' with salt, that will help wake up a flat stock or soup. Or use a tsp or so of fish-sauce, dark miso, or soy sauce. When ever a soup tastes flat, it's usually under seasoned or uses weak stock.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)