Broccoli Soup
Servings: 3 people
- 2 tablespoons (2 tablespoons) olive oil
- 1 large (1 large) leek
- 3 cloves garlic
- 1 pound (450 grams) broccoli about 1 large head including the stem
- 1 can (15 ounces) (240 grams) white beans
- 1 teaspoon (1 teaspoon) thyme
- ½ teaspoon (½ teaspoon) salt or more to taste
- ¼ teaspoon (¼ teaspoon) black pepper
- 2 cups (500 grams) vegetable broth or more to taste
- 1 (1) burrata optional, see notes below for substitutions
- 3 tablespoons (4 tablespoons) flavored oil optional
- MAKE THE FLAVOR BASE: Cut 1 large leek in half lengthwise, rinse the layers under tap water to remove dirt, and chop it.Add it to a Dutch oven with 2 tablespoons olive oil. Sauté on medium heat for 5 minutes until the leek is shiny and tender. Stir occasionally.Add 3 cloves garlic (pressed) and sauté one more minute.
- SIMMER UNTIL TENDER: In the meantime, rinse and chop 1 pound broccoli into pieces, including the stem and leaves.Add broccoli, 1 can (15 ounces) white beans (drained), 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepperto the pot.Sauté the veggies for two minutes stirring often.Add 2 cups vegetable broth and simmer for 20 to 30 minutes, or until the broccoli is fork tender. Stir occasionally.
- BLEND: Blend until you reach your desired texture and consistency.You can use an immersion blender or a regular blender. If you like your soup thinner, add more vegetable broth.Taste and adjust for salt before serving.
- SERVING SUGGESTIONS: Serve this creamy broccoli soup with 1 burrata, ⅓ of the burrata per portion. You can add the burrata in the center.Drizzle with chili oil or flavored oil, and have it with a side of crusty bread.
