This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
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.
This is not the typical potato-leek soup. The leek to potato ratio is doubled in this recipe, making it much sweeter as a result. It is also served chunky. It tasted like a combination of French onion soup (with all of the caramelized leeks) and scalloped potatoes (with all of the thinly sliced potatoes).
This recipe was adapted from the New York Times, contributed by Melissa Clark. (I love her!) I incorporated some frozen leeks and turkey stock. I also increased the amount of garlic and potatoes and modified the garnish. I increased the cooking time to allow the leeks to be fully caramelized prior to adding the additional ingredients as well.
Although not necessary, before serving, we added a dollop of sour cream (my husband) and Greek yogurt (me!) to the soup to add a little bit of richness. It would be wonderful with a couple of tablespoons of heavy cream as well. We ate it with warm bread and green salad on the side. SO hearty and tasty!
1 ½ pounds fresh leeks (about 6) white and light green part only
1 pound frozen leeks, thawed, picked over, and thinly sliced
2 bay leaves
4 large sprigs fresh thyme, plus more for garnish
4 large sprigs fresh sage
4 large sprigs parsley, and chopped leaves for garnish
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4-5 large garlic cloves, peeled and very thinly sliced
8 cups vegetable stock or water (I incorporated 4 cups of Turkey Stock)
1 tablespoon coarse salt, more to taste
1 teaspoon black pepper, more to taste
2 pounds Yukon Gold potatoes, halved and thinly sliced (I used baby gold potatoes)
heavy cream, sour cream, or Greek yogurt, for serving, optional
Halve the fresh leeks lengthwise and thinly slice the leeks crosswise. Place in a large bowl and cover with water. Swish to remove the grit. Using a slotted spoon, scoop leeks out from the top of the bowl removing as much water as possible.
In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
Melt the butter into the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 20 to 30 minutes. Stir in the garlic for the last 3 minutes of cooking.
Stir in stock and/or water, the sachet of herbs, the salt and pepper.
Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes.
Taste and adjust seasoning.
If desired, dollop sour cream or yogurt on top or drizzle a small amount of cream into each bowl when serving. Top with parsley or thyme for garnish.