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.
- 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!
My verdict: 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!