SEARED BROCCOLI AND POTATO SOUP
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It's a technique inspired by Andrew Feinberg of Franny's restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we've added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.
Provided by Melissa Clark
Categories dinner, for one, for two, lunch, soups and stews, appetizer, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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 remaining broccoli and more oil. 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 and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until 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 roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA TART WITH SAUSAGE & BROCCOLI
This alternative supper uses Italian ground cornmeal as a base for meatballs and veggies
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. In a large saucepan, bring the stock to the boil. Slowly pour in the polenta, a little at a time, until completely absorbed. Lower the heat, stir quickly for 5 mins, then remove from the heat altogether. Stir in 1 tbsp of the Parmesan, then spread the polenta out on a large parchment-lined baking sheet, so that it's 2-3cm thick.
- Cook the broccoli in salted water for 2 mins, drain, then rinse under cold water.
- Sprinkle the mozzarella and remaining Parmesan over the polenta, then top with the tomatoes, garlic, broccoli and sausage. Bake for 20 mins until the sausage is browned and the sides of the polenta crisp.
Nutrition Facts : Calories 703 calories, Fat 45 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.2 milligram of sodium
CREAM OF BROCCOLI, SWEET POTATO, AND ZUCCHINI SOUP
This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.
Provided by Mimi in Maine
Categories Yam/Sweet Potato
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
- Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
- Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
- Add the sweet potato and zucchini.
- Stir till veggies are hot and then cover with the chicken stock.
- Put a colander down into the pot of liquid so that the liquid is up through the holes.
- Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
- Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
- Bring to a boil.
- Add the Potato Buds to the colander whisking all the time till it is thick.
- Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
- Add the cream for extra richness (or a small can of evaporated milk would also do).
- Then add the broccoli using as much as you like.
- Do not boil this soup.
Nutrition Facts : Calories 243.8, Fat 11.6, SaturatedFat 6.3, Cholesterol 31.7, Sodium 1002.3, Carbohydrate 25.2, Fiber 5.2, Sugar 5.7, Protein 12.3
SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP
A few things to chop, but well worth the taste. Fresh flavors, rich, but no cream. Herbs and fresh vegetables give this all it needs. The cheese and potatoes gives it a little creamy texture and then I love to finish it topped with a roasted tomato in bread crumbs. It just seems to make it perfect. A nice slice of fresh bread, any kind you have. Some good bread sticks would be wonderful. Now I like to make my own, but honestly I don't always have time. A nice short cut ... Pillsbury bread sticks, but make a mix of melted butter, garlic, dried Italian seasoning and brush after you twist them up. Then sprinkle on Parmesan cheese. If you bake these on parchment paper or foil sprayed with Pam ... no clean up. They are easy quick and simple.
Provided by SarasotaCook
Categories Potato
Time 1h5m
Yield 4-6 large bowls, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
- Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
- Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
- NOTE: Remove the bay leaf before you puree.
- Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
- Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
- NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
- My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
- Drizzle a little olive oil as a garnish.
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