Bangin' Broccoli Soup
Posted: Saturday, January 10, 2009
by Peter Alfieri
Buon Appetito Providence
Lately I've been reading a lot about broccoli. Many nutritionists feel that Americans as a whole don't eat enough of this green vegetable, I tend to agree. Whenever questioning young children about food dislikes, broccoli always makes the top 5. It could also be the thought of eating flowers and stems that visually impairs broccoli's appeal to children. Maybe through our own fault we are part of the problem, lack of cooking diversity has made this healthy vegetable boring. Hopefully after making this recipe children and adults alike will have a different view about broccoli. After doing quite a bit of experimentation I came up with the recipe you now see listed below. This soup is tasty with tangy hints of lemon in every spoonful, give it a try, maybe it will make your top 5 favorite foods to eat!
Serves: 4-6
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Ingredients
3/4 cup up olive oil
3 cloves of garlic - pressed
2 pounds of fresh broccoli - ends trimmed
1/4 teaspoon of crushed red pepper
1/3 cup (lightly packed) chopped fresh curly parsley
2 teaspoons of anchovy paste
1 cup (or more) of heavy cream
1/3 cup fresh lemon juice (about 1 lemon)
salt to taste
pepper to taste
Preparation
In a skillet over medium heat cook olive oil, broccoli, and crushed red pepper. Cover and cook until broccoli is tender (about 15-18 minutes), stirring occasionally. Add anchovy paste and parsley, stir for 2 minutes and remove from heat.
Add skillet contents, heavy cream, and lemon juice to blender. Pulse to mix contents, then liquefy. If the mixture is too thick add more heavy cream.
Add salt and pepper to taste.
Pour in bowls and serve immediately.
Enjoy your meal!
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Top-level comments on this article: (2 total)I’m sure that those interested in the topic presented will find your article informative and interesting as well as hvaing a good dish to try.
My family would love this recipe, but can we substitute the anchovy paste with something else?DeborahDeborah,You may ommit the anchovy paste and add more salt in it's place. However, cooked anchovy paste has a nutty flavor as opposed to a fishy taste. I doubt anyone would identify the flavor. Of course if there is an allergy I wouldn't recommend using the paste. I hopew this sheds some light on the matter.Thx:)-Pete
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