Broccoli-Scallion Soup
The floral tops of a head of broccoli are themost tender and sweet part of the vegetable. If your supermarket doesn’t sellthe heads separately, buy the entire stalks. Dice and steam the thick stalksfor another dish (I provide suggestions in Chapter 6) or use a 10-ounce packageof frozen broccoli florets. Although this recipe cooks in minutes, make it atleast 2 hours in advance to chill. For a real convenience, how about makingthis soup after dinner for an instant meal the next night? Biscuits from yoursupermarket’s bakery round out the meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 shallot chopped
- ½ cup coarsely chopped scallions
- 2 cups broccoli florets
- 1 cup vegetable broth
- ½ cup milk
- ½ cup whipping cream
- ¼ teaspoon pepper
- Salt to taste
- ⅛ teaspoon ground nutmeg
Instructions
- Heat the oil in a 3-quart pot.
- Add the shallot and scallions and cook over medium heat for 1 minute.
- Add the broccoli and vegetable broth.
- Cover and cook until the broccoli is tender, about 15 minutes.
- Pour the broccoli mixture into a blender and puree.
- Place the broccoli mixture in a pitcher.
- Add the milk, cream, pepper, salt, and nutmeg.
- Chill the soup from 2 to 24 hours.
- Serve cold.
Notes / Tips / Wine Advice:
Vary It!
Substitute 1 cup of buttermilk for the milk and cream in the recipe for a tangy and lower-fat soup.