This is such a quick and easy recipe courtesy of Gordan Ramsay. Short on time for making dinner or lunch? This is a great one to have in your back pocket and it is good for you too!
Ingredients
- 1 broccoli one large or 2 medium broccoli clusters
- 1 salt
- 1 black pepper 4-5 turns on the pepper grinder
- extra-virgin olive oil
- 2 slices goat cheese (optional)
- 5 each walnuts (optional) per bowl
Servings: people
Instructions
- Bring water to a boil in a large stock pot. Add a large pinch of salt. Add broccoli and boil rapidly.
- You will want to slice your goat cheese at this point if you're making the fancy version. Dip the knife into the boiling hot water before each slice for even smooth cuts. Cut two slices of goat cheese per bowl being served. After cutting, use the hot smooth side of your knife to smooth one side of the cheese slices for appearance. Your broccoli is finished cooking when you can pierce it with little or no effort.
- Remove the pot from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it's boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds. (for safety: be sure the lid of your blender is on securely and use a towel to cover the top, the soup is hot and can burn you)
- If you are making the fancy version, add five walnuts to the bottom of a shallow bowl and then place pieces of goat cheese on top of them. Pour soup into shallow bowl. Drizzle lightly with olive oil and serve.
Recipe Notes
Optional: I sometimes add a dash of hot pepper flakes for an extra kick. Also, if you like cheddar cheese, add that instead of the goat cheese for a broccoli cheddar soup.
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