I have a few very GREEN soups to share. 🙂
This soup is described as “a lot more interesting than your average vegetable purée” because the broccoli is caramelized before being incorporated in the soup, adding a greater depth of flavor. By only caramelizing one side of each floret, leaving the other side bright green, the broccoli’s sweetness is preserved. It was quite delicious.
This recipe was adapted from Dinner: Changing the Game by Melissa Clark. The soup was inspired by one served by Andrew Feinberg at his former restaurant, Franny’s in Brooklyn. Next time I will make 1 1/2 to 2 times the recipe to have more leftovers! 🙂
Yield: Serves 4 to 6
- 8 T extra-virgin olive oil, plus more as needed
- 2 heads of broccoli (about 2 pounds), separated into small florets, stems peeled and diced
- 2 1/2 tsp Kosher salt, plus more to taste
- 2 T unsalted butter
- 1 large Spanish onion, diced
- 5 to 10 large garlic cloves, chopped
- 1/2 tsp freshly ground black pepper, plus more for serving
- 1/4 tsp red chile flakes
- 8 to 10 oz potatoes, thinly sliced (peeled, if desired)(I used unpeeled Dutch yellow baby potatoes)
- 1/4 tsp finely grated lemon zest
- 1 1/2 T freshly squeezed lemon juice, from 1/2 a lemon, plus more to taste
- grated Parmigiano-Reggiano cheese, for serving
- flaky sea salt, for serving
- In a large soup pot, heat 2 tablespoons of olive oil over medium-high to high heat. (I used a large enameled cast iron pot.)
- Add about 1/3 of the broccoli, just enough so that it covers the bottom of the pan in a single layer without crowding. Cook the broccoli without touching it- until it is dark brown on one side (leave one side bright green), 3 to 4 minutes.
- Transfer the broccoli to a large bowl, and repeat with the remaining broccoli, adding another 2 tablespoons oil for each batch. When all of the broccoli has been browned, season it with 1 teaspoon of salt.
- Reduce the heat under the soup pot to medium-low. Add the butter and remaining 2 tablespoons of oil.
- When the butter has melted, add the onions garlic, pepper, chile flakes, and 1/2 tsp of salt. Cook the onion-garlic mixture until the onions are soft and translucent, about 4 minutes.
- Add the potatoes, 4 cups of water, and the remaining 1 teaspoon of salt. Bring to a simmer, cover the pot, and cook until the potatoes are just tender, 10 to 15 minutes.
- Add the broccoli, cover again, and cook until it is tender, another 10 to 15 minutes.
- Stir the lemon zest into the soup.
- Using an immersion blender (or working in batches in a blender or food processor), coarsely purée the soup, leaving some small chunks for texture, if desired. (I puréed the soup until smooth.)
- Stir in the lemon juice.
- When serving, finish with grated cheese, a drizzle of olive oil, and a sprinkling of black pepper and flaky sea salt.