Sunday, January 28, 2018

Potato and seared broccoli soup

Recipe from: Seared Broccoli and Potato Soup (MELISSA CLARK)https://cooking.nytimes.com/recipes/1017010-seared-broccoli-and-potato-soup

1.5lbs baby potatos
2 big heads of broccoli
1 spanish onion
2 large cloves garlic
black pepper
1 tbsp olive oil
1.5tbsp butter

Dice onion and quarter baby potatoes. Slice garlic into big chunks. Separate broccoli into florets.
Melt butter in a thick bottom pan. Add chopped onion and cook till translucent. Add potatoes, cover and cook for a few min. Add salt and 3-4 cups of water, boil for 10-15 min till potatoes are almost soft on a fork.
Heat a non-stick or cast iron griddle. Drizzle olive oil to coat the surface. Place the broccoli florets and let sear to reddish brown on both sides, on the stalks. The florets will be partly seared and partly green. Drizzle a little more oil if dry. Also place the garlic sections to sear on both sides. Once seared, add broccoli and garlic to the boiling soup and continue cooking for 10 more minutes. Add crushed black pepper to taste, adjust for salt.

Cool for 5-10 min, and puree roughly the vegetables using an immersion blender. Take care to not puree thoroughly. There should be chunks of potatoes in the soup.

Add lemon juice if desired. Enjoy hot with toasted bread or crackers.