Is everyone ready for the snow? I’m guessing it won’t be much more than a few inches here in Richmond but snow is still fun so I’m looking forward to it. Speaking of snow, I’m so glad I picked up my Relay Foods order on Friday and avoided the grocery stores this weekend. I heard they were a bit insane! When I was making our grocery list for the week, I was shocked to find two pitiful looking broccoli crowns in my crisper drawer. I had forgotten I bought them (oops!) and now, they were just begging to be used. I thought that a snowy Sunday deserves some warm soup, so I decided to try my hand at broccoli soup.
I’ll be perfectly honest…despite my undying love for broccoli, I’ve never really liked broccoli soup. That famed broccoli cheddar soup from Panera? Never tried it. I’m sure some of you are gasping in horror right now, but truthfully, I’m not big on cream-based soups and the thought of broccoli soup never really appealed to me. In my mind, the soup would be an over-salted cream-bomb due to the fact that someone had to disguise bland, over-boiled broccoli. While raw broccoli doesn’t get my tastebuds excited, roasted broccoli is an entirely different story. I can plow through bowls and bowls of roasted broccoli and call it dinner seven days a week.
Despite all my preconceived notions and reservations about broccoli soup, it turned out to be amazing. It’s so flavorful that I’ve found myself craving a mug of it at all times. The soup alone is fantastic but the parmesan tuiles really set it over the top. Once they hit the hot soup and start to melt…well, it’s a bit like heaven. I promise that making tuiles is super easy and once you start, you will be making them all the time! Time to get going on my Sunday to-do list – enjoy the snow everyone!
P.S. – If you skip the cheese, the soup is vegan!
Roasted Broccoli Soup
Yields: 4-6 servings
2 heads of broccoli, chopped into florets
2 Tbsp olive oil, divided
½ large onion, diced
3 cloves garlic, sliced
¼ cup dry white wine
2 cups vegetable broth
2 cups water
salt + pepper
1. Preheat oven to 400F. In a large bowl, toss 1 Tbsp olive oil and broccoli together. Turn out onto a lined baking sheet and sprinkle with a bit of salt and pepper.
2. Roast broccoli for 15 minutes, until just slightly browned and toasty.
3. Meanwhile, heat remaining 1 Tbsp olive oil in a large soup pot over medium heat. Add diced onion and gently sweat until translucent, about 5-7 minutes. Add garlic and sweat for another 10 minutes being mindful not to let garlic or onion burn.You want them to get a bit brown and caramelized but still remain very soft. Stir onion and garlic mix frequently.
4. Carefully add white wine to pot and scrap the bottom to ensure any browned bits are removed. Let boil for a minute.
5. Add roasted broccoli florets and toss to mix everything together.
6. Add stock and water. Bring to a boil then reduce to a simmer and simmer until broccoli is soft enough to easily stick a fork through, about 7-10 minutes.
7. Very carefully puree soup using a blender or immersion blender until the soup is very smooth and velvety. Add back to pot and simmer for another 5 minutes to thicken. Season with salt and pepper to taste.
8. Right before serving, garnish with parmesan tuiles.
This isn’t a recipe so much as a technique. These tuiles are easy, I promise!
1. Resist the urge to buy pre-grated parmesan. Get the good stuff and grate your own! Grate enough to allow for 2 tuiles or 2 Tbsp of parmesan, per person.
2. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking sheet.
3. Place 1 Tbsp mounds of parmesan on the baking sheet, leaving a good amount of space between each.
4. Gently flatten with your fingers and make sure that you have an even layer of parmesan in each circle.
5. Bake for 7-10 minutes until very golden and crisp. Keep an eye on them while they bake. I wish I could be more specific about knowing when they’re done but as the husband says, you’ll just know.
6. Remove baking sheet and let cool completely.
7. Once cool, gently remove tuiles using a small offset spatula.