Saturday, March 4, 2017
The original purpose of this soup was to use up broccoli stems. MANY people don't like broccoli stems (thus you can find crowns only in the store for purchase- stems removed). And besides, if they're not prepared correctly, peeled namely, they can be tough and woody. This could potentially lead to people not liking them...
The tops of the whole broccoli stalks are cut off when people use them, and the stems sometimes just sit there, sad and neglected in the fridge. And maybe many people don't even bother with that, just throwing them away. If that happens, it's a shame.
But lots of people like broccoli soup: cream of broccoli with tons of cream and topped with cheddar. That's all fine and dandy, but not exactly what this is here.
It's pretty much all vegetables, puréed into a smooth and velvety blend.
Adding the cream and cheese would be up to you in the end, more a finishing note than the base.
It started off as a very eyeballed thing, each time it would be a bit different as measurements were never exact. I've written things down so it's more tangible and there's an actual jumping off point. Fix it as necessary.
You may not believe there's no cream in here, and if you use vegetable broth instead of chicken, replace the butter with extra olive oil if you so choose, the soup easily becomes vegan.
The recipe is large. I mean, 4 lb. broccoli? 12 cups broth? Yes.
It can easily be halved.
Serve as is or with a dollop of sour cream or crème fraîche, plain yogurt, grated cheese, sliced green onion.
Serves 8 (generously) or more
4 lb. (1.8 kg) broccoli (I like a combination of crowns and stems, but whatever you have works)
2 T (30 ml) olive oil
2 T (30 g) butter
1 large onion, large dice
1 large carrot, peeled and chopped
2 ribs of celery, chopped
5 cloves of garlic, minced
1 medium potato (Russet or maybe Yukon Gold), peeled, quartered and cut into pieces
12 c (2.8 L) vegetable or chicken broth, plus more as necessary
A good pinch cayenne pepper, more as you require
Freshly ground nutmeg (I like about 1/2 a whole nutmeg grated directly into the pot)
Baby spinach (optional, but it will add iron and give a boost to the shade of your soup)
Freshly ground black pepper
Cut the crowns from the broccoli stems. Separate the florets and place them in a large bowl. Cut the dry end from the stem and peel the outer layer from the stems using a paring knife (it comes off nicely in strips). Cut the stems into 1 inch slices and set aside.
Heat a large stockpot over medium heat and add the olive oil and butter. When the butter has melted, add the onion and sauté until it begins to caramelize. Add the carrot and onion, and continue to sauté the vegetables several more minutes. Add the sliced broccoli stems, potato, and garlic, and stir to coat everything in the oil and begin to warm the garlic.
Pour in the broth, a dash of cayenne (I maybe use 1/8 t or so total, but you may want to start with less), several grinds of fresh black pepper, and a good pinch of salt. Bring the soup to a boil, stir, reduce to a simmer, cover with a cocked lid, and cook about 20 minutes, stirring occasionally. When the broccoli stems are easily pierced with a knife, add the florets, stir them through, and continue simmering the soup 10-15 minutes longer, until the broccoli florets are easily pierced with a knife.
Carefully purée the soup in batches in a blender (only filling the blender about 2/3 full, holding the top on with a folded kitchen towel as you blend), adding a small handful of spinach to each batch before blending if you choose. Pour the soup into another pot and continue blending the rest of the soup.
If extra liquid is required for the consistency, you can use water or extra hot broth (or, of course, cream if you like).
Taste for seasoning and adjust as necessary: salt, pepper, cayenne, and nutmeg.
Serve warm with garnishes as desired.