Creamy Broccoli With Mustard Soup
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
- Serves: 6 persons
Ingredients
- 2tablespoons olive oil
- 1½ pounds broccoli - stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets
- 1large onion, cut into large dice
- 1tablespoon butter
- 1pinch sugar
- 3large garlic cloves, thickly sliced
- 1½ teaspoons dry mustard
- ½teaspoon basil
- ¼teaspoon oregano
- ⅛teaspoon cayenne pepper
- 3cups chicken broth, homemade or from a carton or can
- 1½ cups half-and-half (or whole milk)
- Salt and freshly ground pepper, to taste
- Garnish: toasted pine nuts*
Instructions
Step 1
Heat oil over medium-high heat in a large, deep saute pan until shimmering.Step 2
Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.Step 3
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.Step 4
Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.Step 5
Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.Step 6
Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)Step 7
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.