Side Pannel
Creamy Broccoli Soup with Green Onions and Chives
Creamy Broccoli Soup with Green Onions and Chives
- Recipe Submitted by Seattle Girl on 09/26/2007
Category: Soups, Bisques/Cream, Vegetables, Vegetarian, Broccoli
Ingredients List
- For the soup:
- 2 tbsp butter
- 1 small yellow onion, coarsely chopped
- 2 cloves garlic, chopped
- 1 1/2 lb. broccoli, both crowns and stems, trimmed and coarsely chopped
- 5 cups vegetable (or chicken) stock
- 1 rind (about 2 inches square) from a piece of Parmesan cheese
- salt and freshly ground black pepper to taste
- For the sour cream:
- 1 cup sour cream (not low-fat or nonfat)
- 1/4 cup minced chives
- 2 green onions, white and pale green parts only, very thinly sliced
- 1 tsp grated zest from a lemon
- 3 tsp lemon juice, preferably freshly squeezed
- 3/4 cup finely grated Parmesan cheese
- 1/2 tsp garlic powder
- salt and freshly ground black pepper to taste
Directions
I saw this recipe in Molly Wizenberg's blog a couple of weeks ago, and while I'm not necessarily a huge fan of broccoli, the picture looked so good that I had to try it. And I'm so glad I did. It was creamy, yet lemon-zesty, and simply delicious. I'll definitely make it again!
Directions:
In a small stockpot, warm the butter over medium heat. Add the onion and sautee it until translucent, about 10 minutes. Add the garlic, and cook it for an additional 1-2 minute.
Next, add the broccoli, chicken stock, and Parmesan rind to the pot, and stir to mix. Bring the mixture to a boil, then reduce to a simmer, and cook, partially covered, until the broccoli is tender, about 15 minutes. Taste and season with the salt and pepper, as needed.
While the soup is cooking, prepare the cream. In a medium bowl, stir together the sour cream, scallions, chives, lemon zest, lemon juice, grated Parmesan cheese, salt, and garlic powder, stirring until fully combined. Taste, and adjust as necessary.
To finish the soup, first remove the Parmesan rind, and then puree the mixture in a blender, in batches if necessary, until very smooth (note: that when puréeing hot liquids, never fill the blender more than one-third full). Return the soup to the pot, and while reheating it gently over low heat (note: do not boil!), stir in approximately 1/3 cup of the cream mixture.
Season to taste, and serve it with a couple of spoonfuls of the remaining cream on top and with a toasted buttery herb, garlic or parmesan bread on the side.
Directions:
In a small stockpot, warm the butter over medium heat. Add the onion and sautee it until translucent, about 10 minutes. Add the garlic, and cook it for an additional 1-2 minute.
Next, add the broccoli, chicken stock, and Parmesan rind to the pot, and stir to mix. Bring the mixture to a boil, then reduce to a simmer, and cook, partially covered, until the broccoli is tender, about 15 minutes. Taste and season with the salt and pepper, as needed.
While the soup is cooking, prepare the cream. In a medium bowl, stir together the sour cream, scallions, chives, lemon zest, lemon juice, grated Parmesan cheese, salt, and garlic powder, stirring until fully combined. Taste, and adjust as necessary.
To finish the soup, first remove the Parmesan rind, and then puree the mixture in a blender, in batches if necessary, until very smooth (note: that when puréeing hot liquids, never fill the blender more than one-third full). Return the soup to the pot, and while reheating it gently over low heat (note: do not boil!), stir in approximately 1/3 cup of the cream mixture.
Season to taste, and serve it with a couple of spoonfuls of the remaining cream on top and with a toasted buttery herb, garlic or parmesan bread on the side.
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