If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: As I watched Chef Gordon Ramsay make this broccoli soup on an episode of the original Kitchen Nightmares series, my mind felt truly blown. With only broccoli, water and salt, he made the most delicious-looking broccoli soup I have ever seen and, just so happens, ever tasted. If you can't resist adding another element to it, try sprinkling a bit of cheese in the bottom of your mug or bowl, then ladle the hot soup on top; the cheese will melt beautifully into the soup. (Adapted from Gordon Ramsay) —Samantha Ardry
Makes about 1 quart
- 6 cups broccoli florets
- Kosher salt
- Olive oil
- Bring a large stockpot of water to a rapid boil. Season the boiling water generously with about 1 tablespoon of salt. Add the florets to the water and season again with another tablespoon of salt. Stir the florets to disperse the salt and then cover the stockpot with a lid to bring the water back to a boil quickly. Let the broccoli cook for 4 minutes.
- After 4 minutes, carefully remove the lid from the stockpot and ladle about three cups of hot broccoli "stock" into a heat proof bowl or measuring cup. Place a colander in the sink and strain the broccoli florets. Add the hot broccoli to a blender, then pour about 1 1/2 - 2 cups of reserved broccoli water into the blender as well. Process until very smooth and creamy. Taste and season again if necessary. Add additional broccoli water if a thinner consistency is desired.
- Serve hot with a drizzle of olive oil.