Creamy Caramelized Broccoli Soup with Lemon Zest & Chile

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

1. 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.)
2. 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.
3. 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.
4. Reduce the heat under the soup pot to medium-low. Add the butter and remaining 2 tablespoons of oil.
5. 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.
6. 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.
7. Add the broccoli, cover again, and cook until it is tender, another 10 to 15 minutes.
8. Stir the lemon zest into the soup.
9. 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.)
10. Stir in the lemon juice.
11. When serving, finish with grated cheese, a drizzle of olive oil, and a sprinkling of black pepper and flaky sea salt.

Potato, Broccoli, & Cheddar Soup with Cheese Toasts

My husband likes soups that have a thicker consistency. As he loves our gold standard Cauliflower Cheese Soup, I knew that he would love this one too; I just used more potatoes to give it a heartier consistency. It was perfect. It would also be difficult to argue about eating a soup that is garnished with garlic-cheese toasts! The roasted broccoli floret topping was another bonus. 🙂

This soup is quick enough to prepare and serve on a weeknight, but is even more wonderful if made in advance. The recipe was adapted from Martha Stewart Living. I used some chicken stock for water and increased the amount of garlic, potatoes (unpeeled!), and lemon juice. I also used a sourdough baguette to make the cheese toasts instead of Italian bread. Great.

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 large shallots, halved and thinly sliced (1/4 cup)
• 6 large cloves garlic, thinly sliced
• 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets, divided)
• 1 pound small Yukon Gold potatoes, chopped
• 2 cups chicken or vegetable stock
• coarse salt and freshly ground pepper
• 2 packed cups grated sharp white cheddar (from an 8-ounce block), divided
• freshly squeezed juice from 1 lemon, plus grated zest for serving, or to taste
• 8 slices (each 1/2 inch thick) sourdough baguette, sliced on a diagonal or 4 slices (each 1/2 inch thick) rustic Italian bread

1. Preheat oven to 400 degrees, preferably on convection roast.
2. In a medium saucepan, heat oil over medium-high. Add shallots, 4 cloves of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes.
3. Add stock with 3 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
4. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. (I used an immersion blender instead.)
5. Season with salt, pepper, and lemon juice.
6. Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture.
7. Roast broccoli and cheese toasts for 15 minutes, tossing florets halfway through.
8. Serve soup topped with toasts, florets, and zest, as desired.

One Year Ago:

• Creamy Corn Chowder
• Greens & Cheese Quesadillas

Two Years Ago:

• Lobster & Corn Chowder

Three Years Ago:

• Roasted Poblano Corn Chowder

Four Years Ago:

• Mushroom, Leek, & Wild Rice Soup
• Zucchini-Leek Soup with Creme Fraiche & Cilantro
• Roasted Cauliflower & White Bean Dip

Five Years Ago:

• Cheddar Corn Chowder
• Classic Split Pea Soup