This one’s for my Mum. She loves broccoli and she loves soup so this should be her idea of heaven. Broccoli soups can be disappointing, sludgy, smelly and look a bit like dishwater if you’re not careful. This broccoli soup , however, is bright green, elegant, nutritious and delicious. The Washer Up claimed it was the best soup he had ever had, high praise indeed!!
The reason it stays bright green is because of the spinach added at the last-minute to boost the colour. What I like about this soup is that the predominant flavour is still broccoli with a background of cheese to give it richness and the touch of spice which brings it all together. You can make this soup as basic as you like just topped with a swirl of creme fraiche, or sprinkle over some toasted breadcrumbs, grated cheese and walnuts. I found this soup recipe at All day I dream about food it’s from Cooks Illustrated magazine. I also found another recipe at The Dabble which had great topping ideas my favourite being potato croutons.
To make the croutons I used some leftover cooked potatoes that I chopped into about 1cm dice. Put them on some baking parchment drizzle with olive oil, salt, pepper & a pinch of cayenne toss to coat and roast in a 210 C oven for about 15 – 20 minutes until browned at the edges. Scatter the still hot croutons over the soup and serve.
As I still had some more potatoes left I thought I would try to glam it up a bit more by making a potato gallette to go on top as well. A potato gallette is a flat thin ring of overlapping potato slices usually made with raw very thinly sliced potatoes. My rather rustic attempt using cooked new potatoes, sliced turned out pretty well except the slices didn’t stick together as well as if you used raw potatoes.
To make a gallete, slice a medium new potato (mine was already cooked) as thinly as you can. Lay the discs on a piece of parchment to form an overlapping circle. Drizzle with olive oil, salt & pepper and bake at 210C for 15 – 20 minutes until browned. Keep an eye on them especially if they are really thin, they burn easily. Use a metal spatula to lift the gallete on to the hot soup.
Brilliant Green Broccoli Soup Recipe
serves 2 -3, vegetarian
- 2 tbsp olive oil
- 1 large head broccoli
- 1 onion chopped
- 2 cloves garlic, finely chopped
- 1 tsp mustard
- a pinch of cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- about 1 litre veg stock
- water if necessary
- 1/4 tsp baking soda
- 10 squares frozen spinach (or about 15o gr fresh)
- about 1oo gr grated cheese (I used manchego) parmesan or cheddar would be nice
- your choice of toppings (see suggestions above)
Cut the broccoli into 1 inch pieces, peel the stem and chop that up into smaller pieces too. In a large pot heat the olive oil over a medium heat, add in the onions, broccoli, garlic, mustard, cayenne, salt & pepper. Cook for about 3 or 4 minutes, stirring until the onion is translucent or starting to brown. Add in about 200 ml veg stock and the baking soda, bring to a simmer, lower the heat slightly, cover and cook for 15 -20 minutes until the broccoli is very soft.
Add in the rest of the veg stock, bring to a boil and add in the spinach. If using fresh, stir to wilt then add in the cheese. If using frozen spinach cook for 2 or 3 minutes more until the spinach is soft, then stir in the cheese. Remove from the heat and blend (carefully) using a stick blender until smooth. Taste for seasoning and add more water if your soup is too thick for your liking. To serve bring back up to the boil and ladle into warmed bowls. Garnish with grated cheese or see suggestions above.