What’s Cooking: Fall Broccoli Soup

broccoli-soup

Feast your eyes on Seasons Executive Chef Jacob Jasinski’s Fall Broccoli Soup. Chef uses broccoli from White Gate Farm in East Lyme, Connecticut which has a unique combination of sweet and vegetal/bitter flavors. The freshness of the vegetables and the quick cooking and cooling process help the soup retain a vibrant green color.

Fall Broccoli Soup

1.5 gallons Water
1 tablespoon Olive Oil
½ cup Kosher Salt
5 pounds Broccoli
2 cloves Garlic, split, germ removed and roughly chopped
1 cup Leek whites, washed and cut thinly
1 pound White Onion, thinly sliced (preferably Vidalia or another sweet variety)
½ cup Dry Vermouth
2 quarts Vegetable or Chicken Stock (your preference)
1 pint Cream
1 cup Fromage Blanc Cheese (a fresh cultured cheese with a more intense flavor than Crème Fraîche)

Method:

Prepare two stock pots: one with the olive oil and the other with the water. Turn the pot of water to high & bring to a boil. As you wait for the pot of water to boil, clean the tops of the broccoli, cutting the smallest florets into 1/2″ pieces. Peel the broccoli stems & slice thinly. When the water is rapidly boiling, add the kosher salt and stir to dissolve. Add the broccoli and cook at a boil until it becomes very tender. Strain the water and plunge the broccoli into ice water to cool. Agitate/stir the broccoli so it cools faster. Strain the broccoli from the ice water and set aside.

Warm the pot with olive oil over medium heat. Add garlic and sauté gently not allowing any coloration for approximately 20 seconds while stirring. Add the leeks, onion and a pinch of salt. Stir to coat the ingredients in the olive oil and cook for approximately 5 minutes until they are tender and translucent. Add the Vermouth and cook down until the pan is nearly dry. Add the stock. Bring to a simmer and then lower your heat to maintain a gentle simmer for 45 minutes or until the broth is very flavorful.

Cool the broth mixture slightly & purée with the chilled broccoli. Pass the mixture through a fine mesh strainer. Add the cream and Fromage Blanc Cheese. Reheat & season to taste. Serve very hot. If desired, you can add additional Fromage Blanc along with some good olive oil.

Hungry for more? Discover the summer flavors at Seasons this month or make a reservation today.