Very Green Broccoli Soup Recipes

Steps:

• Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
• In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
• Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
• In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
• Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

Steps:

• To serve the Harlequin Soup:
• Ladle some of each soup into its own pitcher. Pour both soups simultaneously into each of 6 bowls, creating a swirled almost yin-yang like appearance.
• Garnish with chives and serve hot.
• Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
• Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.
• Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.
• Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
• Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.
• To serve:
• 1/4 cup mascarpone cheese, optional
• 2 tablespoons toasted pumpkin seeds, optional
• Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
• Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
• Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
• To serve:
• Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
• Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
• Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
• Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
• Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
• Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
• Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
• Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.

Steps:

• Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
• In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
• Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
• In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
• Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

Steps:

• Cut the broccoli florets from the stems.
• Peel the tough outer skin from the stems and trim off the fibrous ends.
• Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2-inch pieces.
• Heat the olive oil and butter in a soup pot over medium-high heat until hot.
• Add the garlic and cook until light brown.
• Add the onion and celery, lower the heat to medium, and season with salt.
• Cook the vegetables slowly until tender, about 10 minutes.
• Regulate the heat so the vegetables cook without taking on color.
• Add the thyme and stir.
• Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil.
• Cook, uncovered, for about 3 minutes.
• Add the florets and continue to cook until very tender, about 7 minutes more.
• Stir in the spinach and lemon zest.
• The spinach will wilt into the soup.
• Puree the soup in a blender in small batches.
• (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat.
• Stir in the cream.
• Taste and adjust the seasoning with salt and pepper.
• Ladle into warm bowls and sprinkle a teaspoonful of Gremolata on top of each bowl.
• Pass the remaining Gremolata at the table.
• Variation with Gorgonzola Crostini: Another delicious garnish would be Gorgonzola crostini.
• If you make large ones, soup becomes dinner.
• Cut thin slices from good, crusty bread.
• Butter the slices on both sides and toast in a 375°F oven until brown and crisp on the outside but still soft within, about 12 minutes.
• Mash together equal amounts of Gorgonzola and unsalted butter (or to taste) and spread on the toasts.
• Return to a warm oven just before serving to allow the cheese to soften and warm, but not run.

Steps:

• Heat 2 T oil in a large skillet over high heat. Add onions and 1/4 t salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 T water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25-35 minutes.
• MEANWHILE, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2-inch dice. Chop spinach; set aside.
• When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1t salt; return to a gentle simmer. Cover and cook for 15 minutes.
• Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them, add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno ad pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1T lemon juice. Taste and add more lemon juice and/or pepper, if desired.
• Garnish each bowl of soup with crumbled feta cheese.