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Broccoli soup…I know, it sounds terrible.  I’m sure any kids that have stumbled upon this post have asked their parents to block our site to ensure that they will never have to read something so ghastly again.  I think broccoli soup gets a bad rap because it typically takes one of two forms: liquid salt from a can or frozen broccoli boiled in unflavored, under-seasoned water and pureed.  Well, I say that broccoli soup can not only be good, but it can be sublime!  How are we going to go about deliciousizing (take that, Shakespeare) broccoli soup?  Two words, caramelization and shallots.

 

I think broccoli is one of the greatest vegetables on the planet.  It’s hearty, delicious, versatile, and healthy.  Yet, despite these great attributes, people typically prepare it by boiling it to the point of no return.  The best way to coax out broccoli’s best flavors is to avoid boiling and steaming and opt for roasting and sautéing.  Caramelizing broccoli teases out a nutty, sweet flavor that most people have never tasted.  It is this flavor that we are looking to weave throughout our soup.    

 

Ingredients –

 

2 heads of broccoli, florets broken into pieces and stems cut into ½ inch cubes

2 medium shallots, medium dice

2 cloves garlic, sliced

5 sprigs fresh thyme, leaves stripped

Pinch chili flakes

1 Qt. chicken stock

 

dsc00904The broccoli can be caramelized on the stove or in the oven.  In this recipe, we are going to opt for stovetop caramelization.  Heat a couple of glugs of olive oil in a large skillet over medium, leaning towards medium-high heat.  Add the broccoli, season with salt and peppers, and sauté, stirring often, until the broccoli begins to caramelize.  This should take about 15 minutes.  Remove the broccoli to a bowl and add another good glug of olive oil to the skillet.  Add the shallots, garlic, thyme, and chili flakes, cooking until the shallots and garlic begin to brown. 

 

 

 

Add the broccoli back to the skillet, pour in the chicken stock, season with salt and pepper, cover, and bring to a boil.  Boil the broccoli for 3 to 5 minutes, or until just tender, and remove from the heat.  Working in batches, puree the broccoli and stock together in a blender, being VERY CAREFUL since blending a hot liquid is very dangerous and can cause the top of your blender to shoot off.  Only fill the blender half way each time and be sure that the steam has a place to escape while blending.

 

There you have it!  Delicious, healthy and drop dead easy broccoli soup!  This soup can be served hot or cold, and would be delicious served with a dollop of crème fraiche and some chopped chives.  I like to add some sriracha or chili oil to mine.  I can’t promise that kids will like this soup, but I can promise that those of you that enjoy broccoli will be whipping this soup up on a regular basis.  Also, kids will never like it if they never try it, so for those of you with kids, I encourage you to have them experiment with food.  Being in the kitchen as a kid expanded my imagination, improved my problem solving skills, and developed my deep appreciation of self reliance, independence, and healthy living. 

 

Note – To caramelize the broccoli in the oven, roast it at 425°F for 12 – 15 minutes, or until well browned.