Fall
Creamy Broccoli Soup
- Makes 12 cups (more or less)
What You'll Need
Ingredients
-
1/3 cup
Olive Oil
-
3 cups
Spanish onion, chopped (1 large)
-
2 cups
Leeks, trimmed, washed, & chopped (3 large)
-
8
Cloves of garlic, chopped
-
1/2 cup
Dry Vermouth (optional but nice for added flavor)
-
8 cups
Broccoli, stems and heads, chopped (about 1 pound)
-
1 tablespoon
Fresh sage, mined fine
-
1 tablespoon
Fresh thyme, mined fine
-
1/2 teaspoon
aleppo pepper flakes (or to taste)
-
1 teaspoon
Ground fennel
-
1/2 teaspoon
Kosher salt (or to taste)
-
10
Grinds of black pepper (or to taste)
-
1/2 teaspoon
Ground coriander (optional)
-
12 cups
Low-sodium chicken or vegetable stock
-
3 tablespoons
White wine vinegar (or to taste)
-
3 tablespoons
Reduced sodium soy sauce
-
3/4 cup
Parmesan cheese, finely grated
Directions
- In a large stock pot, heat olive oil. Add onions and leeks. Sweat the onions until soft and translucent but not browned. Add garlic and continue cooking for 1-2 minutes until garlic becomes fragrant. Add the dry vermouth to deglaze the pot and boil down the liquid by half.
- Add broccoli, potato, and all herbs and spices to pot and stir until herbs and spices become fragrant. Add stock to the pot and simmer for 40 minutes (more or less) until veggies become very tender. Remove from heat and stir in vinegar and soy sauce. In a blender, puree the soup in batches. Strain through a sieve for a smoother product. Add the grated cheese and stir in until well blended.
- Serve with roasted potato croutons
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