Done right, broccoli soup is lovely. I do however favor the au naturel version of this soup v/s the heavily cheesed up, rouxed up one.
A challenge however is to end up with a soup that is creamy in texture rather than a gritty pureed boiled veggie type version. The addition of a tiddly bit of cream does wonders for this but the true magic lies in the addition of fresh dill in the puree.
I find that cooking dill for however little amount of time kills the fragrance of this gorgeous herb. So I've opted to add it to the soup at the very end, just as is. The herb drizzle oil, a simplified version of a basic pesto is lovely especially paired with the creamy goat cheese.
All in all this is a dressed up version of what is otherwise a homey comfort soup. But then again as we women know, accessories make all the difference!
Gather the ingredients for the soup ~ 1 lbs broccoli florets separated, 4 garlic cloves, 1 large leek, 1/4 cup packed fresh dill leaves, 5 cups chicken stock - home made or low sodium, 2 tbs butter, 2 tbs heavy cream & 1-1/2 tsp salt.
To serve, herb oil drizzle (recipe below) & 4 oz fresh goat cheese.
Gather the ingredients for the herb oil ~ 1/2 cup packed parsley leaves, stalks discarded, 1 tbs chopped dill leaves, 3 tbs extra virgin olive oil, 1/2 tsp salt, 1/4 tsp red pepper flakes, 1 peeled garlic clove.
- To a food processor bowl (like a magic bullet capable of making fine pastes) add the herb leaves, garlic cloves - roughly diced, oil and seasonings.
- Puree to a very fine and smooth oil. Taste and adjust seasonings. Set aside.
- Separate & discard the dark green leaves of the leek from its while and light green portions. Halve, lengthwise and roughly dice the leek. Peel and roughly dice the garlic cloves, discarding the skin. Separate the dill from its stalk and pack into 1/4 measuring cup.
- In a sauce pan, on medium heat, melt butter. As soon as bubbles subside, add the leek and saute for about 2 minutes.
- Add the broccoli florets, 4 cups of chicken stock & salt. On medium-high heat bring the stock to a simmer. Place a tight fitting lid on the pan and cook for about 9 minutes till the broccoli is soft but still retains its bright fresh color. Do not overcook broccoli to a dull green.
- Set up a blender with a glass jar (if yours has a platic jar allow the broccoli to cool before proceeding). Add the broccoli and stock in 2-3 batches and puree to a fine pulp. Remove to a large bowl and set aside.
- To the final batch of broccoli, add the dill leaves and puree to a pump. Combine all the pureed vegetable in the mixing bowl.
- Return the soup to the same pan. Add the remaining chicken stock to thin. Turn the heat back on to medium. Add the cream and stir to combine. Taste and adjust the seasoning.
- Serve immeditely with 1 oz goat cheese per bowl and a tsp of herb oil drizzled over the soup
Incredibly refreshing, healthful and oh so delicious, this soup makes a wonderful spiffied up change to a good ole staple. The goat cheese and herb oil drizzle are the perfect accessories to the classic black dress...errr... broccoli soup.
Recipe for
Broccoli, Leek & Dill Soup with Goat Cheese & Herb Oil Drizzle
By Devaki Das
~
Preparation time - 10 minutes
Cooking time - 20 minutes
Serves 4
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Soup~
1 lbs broccoli florets separated
4 garlic cloves
1 large leek
1/4 cup packed fresh dill leaves
5 cups chicken stock - home made or low sodium
2 tbs butter
2 tbs heavy cream
1-1/2 tsp salt
Herb oil Drizzle~
1/2 cup packed parsley leaves - stalks discarded
1 tbs chopped dill leaves
3 tbs extra virgin olive oil
1/2 tsp salt
1/4 tsp red pepper flakes
1 peeled & roughly diced garlic clove
To serve~
herb oil drizzle (see recipe)
4 oz fresh goat cheese
Method -
- Herb oil Drizzle: To a food processor bowl (like a magic bullet capable of making fine pastes) add the herb leaves, garlic cloves - roughly diced, oil and seasonings. Puree to a very fine and smooth oil. Taste and adjust seasonings. Set aside.
- Separate & discard the dark green leaves of the leek from its while and light green portions. Halve, lengthwise and roughly dice the leek. Peel and roughly dice the garlic cloves, discarding the skin. Separate the dill from its stalk and pack into 1/4 measuring cup.
- In a sauce pan, on medium heat, melt butter. As soon as bubbles subside, add the leek and saute for about 2 minutes.
- Add the broccoli florets, 4 cups of chicken stock & salt. On medium-high heat bring the stock to a simmer. Place a tight fitting lid on the pan and cook for about 9 minutes till the broccoli is soft but still retains its bright fresh color. Do not overcook broccoli to a dull green.
- Set up a blender with a glass jar (if yours has a platic jar allow the broccoli to cool before proceeding). Add the broccoli and stock in 2-3 batches and puree to a fine pulp. Remove to a large bowl and set aside. To the final batch of broccoli, add the dill leaves and puree to a pump. Combine all the pureed vegetable in the mixing bowl.
- Return the soup to the same pan. Add the remaining chicken stock to thin. Turn the heat back on to medium. Add the cream and stir to combine. Taste and adjust the seasoning.
- Serve immeditely with 1 oz goat cheese per bowl and a tsp of herb oil drizzled over the soup
Enjoy!
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