After the disappointing batch of roasted broccoli soup, the Accidental Locavore was on a quest to find a better recipe. This one from the New York Times definitely fit the bill with broccoli and potatoes. And you think you’re being healthy, no milk or cream, but there is a good bit of butter and oil. Serves 4-6.
Better Broccoli Soup
- ½ cup olive oil, plus more as needed
- 2 heads broccoli (about 2 pounds), separated into small florets
- 2 ½ teaspoons salt, more to taste
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 5 cloves garlic, chopped
- ½ teaspoons black pepper, more to taste
- ¼ teaspoon red pepper flakes
- ½ pound potatoes, peeled and thinly sliced
- ¼ teaspoon finely grated lemon zest
- 1 ½ tablespoons fresh lemon juice, more to taste
- Grated Parmesan, to finish
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with more oil and the remaining broccoli. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black pepper, red pepper flakes, and 1/2 teaspoon salt. Cook until the onions are soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and purée soup with an immersion or regular blender, to your desired texture. Stir in lemon juice. Finish with grated Parmesan, serve and enjoy!
Oh so much better than the roasted broccoli soup, that I couldn’t stop tasting it! I ended up running it through a blender because I was afraid the stick blender would leave soup all over the kitchen. I wish I’d kept a few small pieces of broccoli aside to give it a little more texture, but that’s a small thing. If you’re not a fan of spicy food, you might want to taste it before you (cautiously) add the red pepper flakes. Mine were pretty fresh and gave it a nice kick, but I probably added more that ¼ teaspoon to the pot. I’ve made it a couple of times and it’s definitely a keeper!