1 - I only had half the amount of broccoli stem but it made a tasty soup. I added celery, put in too much garlic, and I'd like to experiment with herbs such as the ones in this recipe.
2 - I added a few dried herbs and omitted the celery. It was gratifying to use our purple sprouting broccoli, which is providing us with wonderful fruit in this early April! The soup has a meaty-ness to it that might benefit from a little lightness. Ben of course suggested citrus, but this may be an opportunity to try out some lemon balm herb.
3 - This turned out well again, but I feel like I oversalted. Start with 1 tsp and taste.
2 Tbsps vegetable oil
1 medium onion, chopped
2 large garlic cloves, minced
1 tsp dry thyme
1 tsp Herbes de Provence
2 - 2 ½ pounds broccoli stalks, ends and any tough woody layers removed
2 stalks celery
1 large Yukon Gold potato, about 8 ounces, peeled if desired and diced into 1-inch pieces
6 cups light stock
(2-3É?) tsps salt
freshly ground pepper to taste
Parmesan
2 Tbsps vegetable oil
1 medium onion, chopped
2 large garlic cloves, minced
1 tsp dry thyme
1 tsp Herbes de Provence
2 - 2 ½ pounds broccoli stalks, ends and any tough woody layers removed
1 large Yukon Gold potato, about 8 ounces, peeled if desired and diced into 1-inch pieces
6 cups light stock
(2-3É?) tsps salt
freshly ground pepper to taste
Parmesan
- In a large pot over medium heat, melt the butter or warm the oil. Add the onion and garlic and sauté, covered, until tender and translucent, about 6 minutes. Add the herbs and stir for one more minute.
- Add the broccoli, potato, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
- Puree soup with an immersion blender or in batches in a blender. Taste for seasoning.
- Serve topped with shaved Parmesan.
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