Broccoli and Lettuce Soup
Author Notes: Simple and quick soup that accentuate the taste of broccoli. You can serve this also chilled. —Cordelia
Serves: 4
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1 big shallot chopped
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3-4 green onions chopped
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9 oz of broccoli florets
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1 head of romaine lettuce cut
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3 clove of garlic minced
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1 bay leaf
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1/8 teaspoon of freshly ground nutmeg
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1/4-1/2 cup of heavy cream
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3 tablespoons olive oil
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Grated Parmesan cheese (about 1-2 tablespoon per person)
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Salt and pepper
- Add the olive oil, the shallot and green onion to a pot and satue for 5 minutes or so until soft and translucent. Add the broccoli and satue for few more minutes.
- Add the rest of the ingredients except for the cream and parmesan and 4 cups of water. Bring to a boil, reduce the heat and cook for 15 minutes.
- Take out the bay leaf and puree the soup either in a food processor or hand blender.
- Add the cream and cook for few more minutes without boiling. Add some parmesan cheese to each bow of soup.
- This recipe was entered in the contest for Your Best Broccoli/Broccoli Rabe Dish
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I just made this soup and it's really wonderful. I added 1/2 serrano pepper when I added the liquid and I added vegetable broth instead of water since I had a bunch I needed to use. This is a great soup!! Using the water instead probably would be even better for giving it such a strong broccoli flavor. Great recipe.
I just made this soup with fresh broccoli...it was delicious...the flavor of the broccoli tasted so fresh and like it was good for me too! (which it is). thanks for a great recipe.
Will it work with frozen broccoli?
sure, don't see why not. I used broccoli that came from a local farm and i convince myself it has more taste, but I am not sure I really can tell the difference when it's cooked :). Let me know if it worked for you.
worked like charm. It's a most excellent soup.
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