Thursday, 17 March 2011

A Naked Broccoli Soup with Garlic Herb Sourdough Croutons



It's St Patrick's day! And after 'bastardising' the classic Irish shepherd's pie, I thought I'd redeem myself with a very green soup!

I'm sure we've all had our own fair share of broccoli and stilton soups, and while I love the savoury richness of cheese with broccoli, I want to really celebrate the flavour of broccoli. This velvety soup has nothing but broccoli in it, no cream, no potato, no stock, no caramelised shallots. It really is just broccoli. But believe me, it's definitely not lacking in flavour or texture. I was doubtful too when I first saw Gordon Ramsay share this recipe, but I tried it, and I love it, and once again, he's a genius.

Naked Broccoli Soup
serves 2-4
Ingredients
1 large head of broccoli, florets only (if you want it really green)
2-3 tsp sea salt
freshly ground black pepper
extra virgin olive oil

Method
1. Bring a pot of water (just enough to cover the broccoli) to the boil, with half the sea salt.
2. Add the broccoli and boil rapidly till cooked i.e. can pierce. Do not overboil unless you want brown soup.
3. Add in the remaining sea salt and black pepper and blend. Test for seasoning after that again. It's the constant seasoning in stages that makes all the difference.
(Ramsay drains the broccoli, but saves the stock- yes, that boiling water chock full of broccoli is all the stock you need- to add to the pureed broccoli. Since I like to minimise the number of dishes to wash, I make sure I start out the right amount of water and use a hand blender, so I've only got that and the pot to wash hehe)
4. Serve with a sprinkle of garlic herb sourdough croutons (see below) and a drizzle of evoo.

Garlic Herb Sourdough Croutons
you can easily double or triple the recipe for some easy salad/soup toppers; it's a great way to use up stale bread.
Ingredients
1 slice of sourdough bread, cut into small cubes
1 clove garlic, chopped finely
1/2 tsp of dried herbs (any you fancy)
1 tbsp extra virgin olive oil

Method
1. Pre-heat the oven to 180 degrees celsius.
2. Over medium heat, add the garlic and dried herbs to the evoo, until the garlic is lightly browned.
3. Pour the garlic and herb-infused oil over the sourdough bread cubes, tossing to coat all of them evenly.
4. Spread the bread cubes out over a baking tray, and bake for about 30 min, stirring halfway through, or till crunchy.


I'm sure you're itching to throw in a rind of parmesan or screaming "some nutmeg!" at the laptop screen, but no, just try to taste the simple clean flavours of broccoli in this creamy (yet light) soup for once, I'm sure you'll be pleasantly surprised.

9 comments:

  1. what a great blog! I`m so happy I found it! Here is so many inspirations and I love it! <3

    Have a nice time,
    Paula

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  2. Such a bright and colorful soup--it looks delicious. Thanks for sharing it at Souper Sundays. I hope to have you back soon. ;-)

    Aloha,

    Deb
    Kahakai Kitchen

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  3. Looks delicious! The green is perfectly vibrant. Thanks for participating in WHB! I am hoping to get the round up done soon...
    Chris - melecotte.com

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  4. Wow! This is the most beautiful green! I love simple food, where you can taste individual food and its flavor's character. I will be trying this soon!

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  5. thanks! i think with fresh produce, you can't go wrong with a simpler approach!

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  6. I love the bright green of the soup. It looks so appetising and it's my favourite colour.

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  7. The colour reminds me of celery and apple blend juice!

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  8. I tried this recipe for my tea, I added cauliflower to the equation as I only had half of each. I also added some blue cheese triangles too, It was heaven in a bowl!

    I also loved the bright green colour, and ultimately, my 5 year old did as well, I have a feeling its going to be an once a week occasion in my household!

    Its filling, more filling as it looks! I made it a bit watery though, as I like it that way :D

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    Replies
    1. Hi Tealady! Thanks so much for dropping by! Wow so happy to hear you like the soup, though i must say with all your additions it sounds liek you've come up with your own brilliant recipe (: I'm going to try what you said actually, since both broccoli and cauliflowers are in season right now, but I really can't bring myself to like blue cheese, yikes haha.

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