• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 8 cups chopped Red Dog Broccoli (stems and florets)
• 2 cups water
• 4 cups broth or stock
• ½ cup half-and-half (optional)
• ½ teaspoon salt
• Pepper to taste

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes. Puree the soup in batches in a blender until smooth. Stir in half-and-half (if using), salt and pepper.