(Bolting) Brassica Cheddar Soup - Cook Bolting Brassicas Instead of Composting Them!

My husband and I have been under the weather, and broccoli cheddar soup is one of our favorite comfort foods. Broccoli is a member of the brassica family, so when my over-wintered tatsoi, which is also a brassica, started to bolt, or flower, I decided to make this classic soup from stems, leaves and unopened flowers of the tatsoi plant. I separated the leaves to add at the end since they cook more quickly than the stems and flowers. I chopped my onions, and some cooked chicken for added protein. This soup comes together very quickly, so I prepped all my ingredients before warming my soup pot. I sautéed the onions in some butter and olive oil, then added some flour to help create the classic thick base of this soup. I then added my homemade chicken stock, tatsoi stems and flowers, and brought to a simmer for just a few minutes. I added the cream and cheese, then finally added the leaves to the soup. As a beginner gardener, I would have chopped and tossed my bolting brassica plants into the compost. I now know all parts of this plant are not only safe to eat, but really delicious, especially because these brassicas have been kissed by frost, which makes them even sweeter. What could have been a waste became a hearty dinner for my family. Even the open flowers are edible and make a beautiful garnish. This was a delicious brassica and cheddar soup from garden to kitchen.