Recipe by Nana Lee
A fabulous bright green Broccoli Soup.
Top Review by *Shelly*
This is indeed a very beautiful green soup and it has a lovely flavor. I tried it both with and without the cream and I honestly prefer it without the cream -- shocker I know LOL. The cream kind of mellows out the flavor and without it the veggie flavor seems brighter -- so use that info for your own personal tastes ;). Had with both the gremolata and the gorgonzola crostini. The gremolata perks the soup up a bit but I don't find it necessary. The gorgonzola crostini is very yummy and rich and a great addition to have with the soup.
- 1 1⁄2 lbs broccoli
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 cup diced onion (1/4-inch dice)
- 1⁄2 cup diced celery (1/4-inch dice)
- sea salt
- fresh ground pepper
- 2 teaspoons finely chopped fresh thyme
- 5 cups chicken stock or 5 cups canned low sodium chicken broth
- 2 cups packed spinach
- 2 teaspoons freshly grated lemons, zest of
- 1 cup heavy cream or 1 cup buttermilk (if using buttermilk, cut the lemon zest in half)
- 1 tablespoon finely chopped toasted pine nuts or 1 tablespoon hazelnuts
- 1 teaspoon freshly grated lemon, zest of
- 1 1⁄2 tablespoons fine dry breadcrumbs
- 1 1⁄2 tablespoons finely chopped fresh flat-leaf parsley
- 1⁄8 teaspoon sea salt
- 1 pinch fresh ground pepper
Directions See How It's Made
- Cut the broccoli florets from the stems.
- Peel the tough outer skin from the stems and trim off the fibrous ends.
- Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2-inch pieces.
- Heat the olive oil and butter in a soup pot over medium-high heat until hot.
- Add the garlic and cook until light brown.
- Add the onion and celery, lower the heat to medium, and season with salt.
- Cook the vegetables slowly until tender, about 10 minutes.
- Regulate the heat so the vegetables cook without taking on color.
- Add the thyme and stir.
- Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil.
- Cook, uncovered, for about 3 minutes.
- Add the florets and continue to cook until very tender, about 7 minutes more.
- Stir in the spinach and lemon zest.
- The spinach will wilt into the soup.
- Puree the soup in a blender in small batches.
- (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat.
- Stir in the cream.
- Taste and adjust the seasoning with salt and pepper.
- Ladle into warm bowls and sprinkle a teaspoonful of Gremolata on top of each bowl.
- Pass the remaining Gremolata at the table.
- Variation with Gorgonzola Crostini: Another delicious garnish would be Gorgonzola crostini.
- If you make large ones, soup becomes dinner.
- Cut thin slices from good, crusty bread.
- Butter the slices on both sides and toast in a 375°F oven until brown and crisp on the outside but still soft within, about 12 minutes.
- Mash together equal amounts of Gorgonzola and unsalted butter (or to taste) and spread on the toasts.
- Return to a warm oven just before serving to allow the cheese to soften and warm, but not run.