Warm up with a bowl of broccoli and potato soup
In this warming recipe, the broccoli florets are seared until deeply browned on one side and bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli.
Seared broccoli and potato soup
Makes: 4 to 6 servings
Time: 45 minutes
½ cup olive oil, plus more as needed
2 broccoli heads (about 2 pounds), separated into small florets, stems peeled and diced
2 ½ teaspoons kosher salt, plus more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 garlic cloves, chopped
½ teaspoon black pepper, plus more for finishing
¼ teaspoon red pepper flakes
½ pound potatoes, peeled and sliced
¼ teaspoon finely grated lemon zest
1 ½ tablespoons fresh lemon juice, plus more to taste
Grated Parmesan, for finishing
Flaky sea salt, for finishing
1. In large pot, heat 2 tablespoons of oil over high heat. Add about a third of broccoli, enough so that it covers bottom of pan in a single layer without crowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on one side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. (You should have just 2 tablespoons of oil left.) When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
2. Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil. Add onions and garlic, black and red pepper, and
½ teaspoon kosher salt. Cook onion-garlic mixture until soft and translucent, 4 minutes. Add potato to pot with 1 quart water and 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
3. Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.