A few weeks ago we visited my cousin who lives out of state. During our stay she made a pot of delicious broccoli soup. Since then, I haven’t been able to stop thinking about it! Broccoli is one of my favorite vegetables. It packs so many nutrients, anti-carcinogens, and fiber that as far as I am concerned it is truly a superfood. Additionally, anyone who knows me knows green is my absolute favorite color—I could not resist making this beautiful soup! There is such an elegance about it. I would definitely serve this as a first course at a dinner party.
Aside from the aesthetics, this soup is delicious. You would never believe that not only is there no cream in this soup, but there is no dairy either. Yet the texture is creamy, and even a tad rich. I served this with BLTs for a filling yet light week night supper. (Soup + sandwich= heaven!)
Note: The original recipe calls for broccoli florets only; however, I think it is a shame to waste the stalks and stems. They are densely packed with fiber and nutrients. I suggest you include them too. Also, the recipe suggests passing the soup through a food mill. I understand that this would make a purer and smoother soup, however, again, I hate to strain away any of the healthy broccoli nutrients and fiber.
- olive oil
- 2 leeks, cleaned, root and green woody top removed, thinly sliced
- 2 garlic cloves, peeled and minced
- 1 medium onion, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 pound fresh broccoli (about two heads), cut into 2 inch pieces
- a few sprigs of fresh thyme
- 48 ounces of chicken broth or stock
- a pinch of cayenne
- salt and pepper to taste
- a dash of Tabasco Sauce
Add some olive oil to the bottom of a large soup pot. (I used my Le Creuset.) Warm the oil over medium-low heat. Add the leeks, onion, and garlic. Stir and cook until the onions are translucent.
Note: The above step is extremely important for a maximum flavor soup. If you aren’t in a rush, cook these ingredients over low heat for a long period of time (even to the point of caramelization if you’d like, though it is not necessary) to fully cultivate the flavor.
Add the potatoes and broccoli. Add the chicken broth or stock. Add the sprigs of thyme. Bring to a rolling boil and then reduce to a low boil. Stir occasionally, cooking for about 20-25 minutes, or until the vegetables are all tender. (Double check the stalks/stems here as these will take the longest to soften up.)
Take the pot off the heat and remove the thyme sprigs. If you have an immersion blender, use that to puree the soup. Alternately, cool the soup in the fridge for a few moments then puree in a traditional blender, one cup at a time. Return the pureed soup to the cooking pot and warm it through. Season with salt, pepper, and a pinch of cayenne. Finish it off with a dash of Tabasco Sauce.