Ingredients
-
1 tablespoon butter
-
6 garlic cloves, sliced
-
4 shallots, sliced
-
1 sprig thyme
-
1 small onion, sliced
-
2 heads broccoli, stems sliced, and green tips reserved for puree
-
6 -7 cups vegetable stock (the original recipe calls for chicken stock)
-
1 bay leaf
-
salt & freshly ground black pepper
-
1/4 cup cream
-
1 leek, white part only, sliced
Instructions
- In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.
- Add the broccoli stem slices and saute until softened.
- Pour in the chicken stock and bay leaf and simmer for about 20 minutes.
- In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.
- Drain the green tips and puree in a blender. Set aside.
- Puree the soup in a blender and strain through a fine chinoise into a large serving bowl. At this point, if you really want to, you could add about 1/4 cup cream.
- Add the green tip puree and season with salt and pepper, to taste.
- Serve piping hot.