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Dinner Tonight: Broccoli, Lemon & Parmesan Soup + Herb Jam
by Miranda Rake
• March 11, 2013
• 4 Comments
Tonight's dinner features lots of bright lemon, savory umami from parmesan and olives, and springy greens. A delightful dinner of elegant herb jam from the ever-brilliant Paula Wolfert, and a soothing broccoli soup from our very own Merrill Stubbs. Flavorful, beautiful, and healthy -- what more can we ask of our dinner?
The Menu
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
Paula Wolfert's Herb Jam with Olives and Lemon by Genius Recipes
Broccoli, Lemon and Parmesan Soup by merrill
Serves 4, with leftovers
Broccoli, trimmed and cut into florets
Chicken stock
Spinach (or other greens)
Flatleaf parsley
Celery leaves
Cilantro leaves
Oil-cured black olives
We bet you've got olive oil, garlic, salt, black pepper, lemons, paprika, cumin, cayenne, and parmesan hanging around your kitchen. If not, hop to it! You'll be needing those, too.
1. The soup base needs to simmer for about an hour, so begin there by getting a pot of water boiling to blanch the broccoli.
2. Warm the oil and garlic, then add the blanched broccoli. Let it cook, covered, for about an hour.
3. As the broccoli cooks, get started on the herb jam. It should take about 20 minutes. Set it aside to hold at room temperature.
4. Finish the soup (add the stock, heat, blend, then cheese and lemon it up). Serve with the herb jam, plus crackers or nice, crusty bread, and a glass of wine -- maybe something zingy, white and refreshing to complement all that lemon.
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Comments (4)
over 3 years ago hillaryhudson
Where are the instructions for the herb jam? This recipe apperas to be incomplete.
over 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
I think you have to click on the name of each dish above its photograph and that will take you to each of the full recipes. This page only provides you with a general game plan for preparation.
over 3 years ago Miranda Rake
Miranda is a contributor at Food52.
Yes! Thank you Emily for jumping in! Just click on the photos or recipe titles and you'll be taken to the full recipe.
over 3 years ago julia_formichella
Where do the black olives fit in?