With crisp, cool weather comes crisp, cool broccoli! Look for it at your farmers’ market or in the local produce section at your nearby grocer’s. It’s fresh, abundant, beautiful and delicious this time of year! One of our favorite past times… making a hearty broccoli soup on a chilly fall day! See recipe below…
4 Tablespoons unsalted butter
Enough extra virgin olive oil to coat the bottom of a large, heavy bottom soup pot
1 large yellow onion, peeled, halved and sliced thinly
Maldon sea salt flakes and freshly ground white and black peppercorn mix
3 garlic cloves, peels on and smashed
Generous pinch of red pepper flakes
2 large Yukon Gold potatoes, skins on and diced
1 head of broccoli, stems removed and cut into florets
1 quart chicken stock
Pecorino cheese, grated
Italian flat leaf parsley, chopped finely
Melt the butter with the olive oil in a large heavy-bottomed soup pot over medium high heat.
Turn the heat down to medium. Add the onions and garlic and season them with Maldon and freshly ground black pepper.
Cook the onions and garlic until they turn golden… stirring ever so often so that they color evenly.
Push the onions to one side to make a hot spot in the bottom of the pot. Add the red pepper flakes to the hot spot and cook them until they are fragrant. Stir to combine.
Add the potatoes, stir them and let them cook for a few minutes. Now add the stock , bring it to a low boil and then turn the heat down so that the soup simmers.
Cook until potatoes are tender.
Now add the broccoli and cook al dente… with an ever so slight firmness to the bite but still vibrant green in color.
Taste and balance seasoning with more Maldon and freshly ground peppercorns. Stir to combine.
Garnish with Pecorino and parsley. Serve piping hot with crusty bread.