Dry Vermouth (optional but nice for added flavor)
Broccoli, stems and heads, chopped (about 1 pound)
Fresh sage, mined fine
Fresh thyme, mined fine
aleppo pepper flakes (or to taste)
Kosher salt (or to taste)
Grinds of black pepper (or to taste)
Ground coriander (optional)
Low-sodium chicken or vegetable stock
White wine vinegar (or to taste)
Reduced sodium soy sauce
Parmesan cheese, finely grated
In This Recipe
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.