Broccoli Bisque With Gremolata
Although I try to pack in as many vegetables as I can into our daily menu as a rule anyway, broccoli is one vegetable in particular that we all should try and enjoy more. Broccoli’s most important nutrients include vitamin C, vitamin A, folic acid, calcium, and fiber. Cruciferous vegetables such as broccoli, cabbage, kale or brussels sprouts to name just a few are now considered must-have foods, and it is recommended that we eat them several times a week as they are now linked to lower rates of cancer. Thankfully, we love just about every vegetable sold, and we do include broccoli into our diet at least twice weekly.
This broccoli soup has become one of my new favorite soups as it is filling and delicious, and in fact tastes creamy but has no added dairy. Instead of thickening with heavy cream as many pureed soups are, this soup is thickened with potatoes which are cooked along with the broccoli. Although lovely on it’s own, what really makes this soup pop with flavor is the gremolata topping. This is simply a mixture of finely chopped fresh parsley, lemon zest and garlic cloves that when sprinkled on top of Italian stews, soups and braised meats really makes the flavor come to life.
by Deborah Mele
1 Large Head Broccoli
1 Medium Onion, Peeled And Chopped
2 Tablespoons Olive Oil
1 Large Starchy Potato, Peeled And Cut Into 1 Inch Dice
4 Cups Homemade Chicken Or Vegetable Broth
Salt & Pepper
Juice of 1/2 Lemon
1/3 Cup Fresh Parsley
1 – 2 Garlic Clove, Peeled
3 Tablespoons Lemon Zest
Cut the broccoli florets into 1 inch pieces. Peel the broccoli stems and cut them into 1 inch pieces as well. Heat the olive oil in a heavy saucepan and cook the onion until very soft and translucent, about 4 to 5 minutes over medium heat. Add the broccoli and cook another minute. Add the potatoes, broth, and lemon juice and bring to a boil. Reduce the heat to a simmer and cook about 15 minutes until the broccoli and potatoes are tender. Use a hand blender and puree the mixture until very smooth. Season with salt and pepper, and keep warm.
Combine the parsley, lemon zest and garlic on a cutting board and chop together until very fine. Serve the soup in bowls topped with a sprinkling of the gremolata.