Wednesday, May 6, 2009

Broccoli Soup

Since we're still experiencing some cool, rainy Portland weather, here's a favorite soup recipe for the slow cooker. It's delicious (even the kids like it), especially with Garlic Parmesan Toasts. You can serve it chunky, as I do, or you can blend it for a smoother soup.


2 Lbs broccoli florets
1/2 cup extra virgin olive oil
8 cloves garlic - minced
2 teaspoons chopped fresh thyme
6 cups vegetable broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
Kosher salt and freshly-ground black pepper, to taste

1. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 6 to 8 hours.
2. Use the back of a large wooden spoon to break up some of the broccoli or, if you prefer, puree the soup with a hand-held immersion blender. Season with salt (about 1 tsp) and pepper to taste.

Serve with shredded Parmesan cheese and/or Garlic Parmesan Toasts (below).

Garlic Parmesan Toasts are super simple, and are great with this soup. Use a nice baguette or sourdough loaf:

1. Cut bread into slices - no thicker than 1/2" - and lay out in a single layer on a baking sheet. Lightly brush each slice, on one side, with extra virgin olive oil.
2. Place under pre-heated broiler for just a couple minutes, until the bread turns golden.
3. Remove bread from oven and rub the toasted side of each slice with a cut garlic clove. Then sprinkle with shredded Parmesan cheese.
4. Return to the broiler just until the cheese melts. Remove from oven and serve.

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