A Broccoli Soup for Early Spring

early spring broccoli soup

Most of the broccoli soups I’ve had in my life have been cream of broccoli, broccoli and cheddar, or something else heavy and salty. They’ve always been too much for me. Too rich, too unbalanced. Then, last week, the guys at The Bitten Word made a post about the Vegetarian Times’ Sesame-Ginger Broccoli Soup. This got me thinking of pairing broccoli with flavors that lift it up instead of weighing it down. I loved the concept– an easy soup to keep you warm, with fresh flavors.

This is a riff on that recipe. I’ve taken out the sesame and soy flavors, mellowed out the ginger, and added some citrus for acidity. All of the broccoli gets pureed, meaning the soup is entirely smooth, not chunky. This is a soup that tastes like broccoli, and not anything else, while hitting all the same notes– clean, light, and refreshing.

fresh ginger

This soup is one that’s perfect for the warmer weather of early spring. It gets brightened up with a little bit of ginger (you’ll barely taste it) and more than a little bit of lemon juice (you’ll definitely taste it). Using both the broccoli florets and the stalk gives the soup a light green color.

Broccoli Soup
makes 2-3 servings
Ingredients
2 broccoli crowns, roughly half a small head of broccoli (about 4-6 cups florets and stalks)
1 inch piece of fresh ginger
1/2 lemon
2 tablespoons olive oil
salt, to taste
Instructions
1. Cut broccoli florets into 1-inch pieces. Slice stalks into 1/4 inch slices. Peel the ginger and slice into pieces 1/4 inch thick. Place the broccoli and ginger into a pot and add water to cover. Bring to a boil and cook for ten minutes.
2. Remove broccoli and ginger pieces to a blender with a slotted spoon, reserving the cooking liquid. Add one cup of the cooking liquid and begin to blend. Add more of the liquid as needed and continue to blend, until soup is desired thickness. (Roughly 2 cups liquid in total, but this amount may vary.)
3. Add the juice of half a lemon, 1/4 teaspoon salt, and olive oil. Blend, then taste. Increase salt and lemon juice as needed.
4. Pour soup into bowls and drizzle with warm olive oil for garnish. Soup will keep for 2-3 days in the fridge. Whisk together before reheating and serving.
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