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
- 1 big shallot chopped
- 3-4 green onions chopped
- 9 oz of broccoli florets
- 1 head of romaine lettuce cut
- 3 clove of garlic minced
- 1 bay leaf
- 1/8 teaspoon of freshly ground nutmeg
- 1/4-1/2 cup of heavy cream
- 3 tablespoons olive oil
- Grated Parmesan cheese (about 1-2 tablespoon per person)
- 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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over 7 years ago TheWimpyVegetarian
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.
over 7 years ago dymnyno
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.
over 7 years ago dada
Will it work with frozen broccoli?
over 7 years ago Cordelia
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.
over 7 years ago dada
worked like charm. It's a most excellent soup.
Showing 5 out of 5 comments