Author Notes
Simple and quick soup that accentuate the taste of broccoli. You can serve this also chilled. —Cordelia
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Ingredients
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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
Directions
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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.
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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.
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Take out the bay leaf and puree the soup either in a food processor or hand blender.
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Add the cream and cook for few more minutes without boiling.
Add some parmesan cheese to each bow of soup.
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