BROCCOLI SOUP
Food Service Version
Yield
50 1 cup servings
Ingredients
6 large heads of broccoli
6 medium white onions
8 potatoes
1 ½ gallons vegetable stock, or water
a pinch of cumin
half a fresh-squeezed lemon
salt and pepper, to taste
optional: 5 cups grated cheddar as garnish
Directions
- Blanch the broccoli in heavily salted water and shock in ice water.
- Slice the onions very thin and cook down with salt and pepper.
- Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
- Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
- Working in batches, purée the soup base with the broccoli in a blender.
- Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
- Just before serving, add the lemon juice and adjust the seasoning.
Home Version
Yield
4-6 servings
Ingredients
1 large head of broccoli
1 medium white onion
1 yukon potato
1 quart vegetable stock, or water
a pinch of cumin
1 Tbs. tahini
1 tsp. lemon juice
salt and pepper, to taste
optional: grated cheddar garnish
Directions
- Blanch the broccoli in heavily salted water and shock in ice water.
- Slice the onions very thin and cook down with salt and pepper.
- Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
- Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
- Working in batches, purée the soup base with the broccoli in a blender.
- Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
- Just before serving, add the lemon juice and adjust the seasoning.
Source: Weston Nicoll, Chef-Owner of Café Shelburne