How to Make Broccoli Soup – The World’s Easiest and Tastiest Broccoli Soup Recipe
Gordon Ramsay, the not always so loveable TV Chef/personality and star of Masterchef may spend more time in the studio these days than in a restaurant kitchen, but there’s no denying that this multi Michelin star winning chef sure can cook.
As a case in point, here’s his recipe for broccoli soup.
Now – while many chefs have solid recipes for tasty broccoli soups up their chefy white sleeves, what’s really noteworthy about this soup is its extreme simplicity – and resultant purity of flavor.
This is about as easy as cooking gets – seriously. If you can boil water…you can make this soup. But what’s kind of amazing about this recipe is that when you do make it – you’ll be recreating a dish that actually gets served in Ramsay’s Michelin starred restaurants
- So simple in fact, is this recipe; that you’re more than likely going to wonder if it can possibly be any good at all.
- But hopefully, the simplicity of this recipe will swing it and convince you to give it a try - and once you do, you’ll understand what all the fuss is about.
The Easiest Broccoli Soup in the Word
- 1 bunch of broccoli (about 2 pounds) cut into florets. Peel the stalks and then cut the stems into thinish’ disks of about ½ an inch in thickness.
- Olive oil
- Bring some salted water to a boil (like you normally would
to boil vegetables)...the water should taste about as salty as sea water.
- Once boiling vigorously, toss in the broccoli and cook for 4 or 5 minutes or until it is tender throughout but not yet turned to gloopy grey/green yuck.
- Drain the broccoli but reserve the cooking water.
- Transfer the broccoli to a blender and then add a couple of ladlefuls of the cooking water to the blender as well.
- Process the broccoli until it is smooth adding more water if necessary to get to the soup like texture you’re after.
- Taste and then season with salt and freshly cracked pepper to taste
- Ladle into bowls and serve drizzled with a bit of extra virgin olive oil on top.
That’s it – so easy, so good – and when you think about it, it makes a lot of sense. It’s a broccoli soup which spotlights the broccoli within, instead of obscuring its broccolian goodness with stocks and creams and herbs and spices and all of that.
So the next time you’ve got yourself a good fresh bunch of broccoli, impress someone you love with a batch of homemade soup – after all, you’ll make start to finish from scratch in less than 10 minutes!
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