Broccoli Soup With Chive Cayenne Oil Food

BROCCOLI SOUP WITH CHIVE-CAYENNE OIL

Steps:

• Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt.
• Heat 1 tablespoon oil in large saucepan over medium-high heat. Add onion and bay leaves; cook until onion is golden, stirring often, about 7 minutes. Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. Remove bay leaves. Cool soup slightly.
• Working in batches, puree soup in blender until smooth, about 1 minute per batch. Return soup to pot. Rewarm until hot. Season to taste with salt and pepper.
• Divide soup among 6 bowls. Drizzle with chive-cayenne oil and serve.
• Any remaining chive-cayenne oil is delicious drizzled over mashed potatoes. It can also be used as a topping for steamed fish or a dipping oil for crusty bread.

BROCCOLI SOUP WITH GARLIC, OLIVE OIL AND PARMESAN

Steps:

• Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 5 to 6 hours.
• Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan cheese.

BROCCOLI-LEEK SOUP WITH LEMON-CHIVE CREAM

Steps:

• In a medium saucepan, melt the butter in the olive oil.
• Add the leeks & crushed red pepper flakes, if using, and cook over moderately high heat, stirring, until softened, about 3 minutes.
• Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil.
• Cover partially and simmer until the broccoli is tender, 20 minutes.
• Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan.
• Season with salt and white pepper.
• Transfer the soup to a blender and puree in batches until smooth.
• Stir in half of the lemon-chive cream.
• Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.

CREAMY BROCCOLI SOUP

Steps:

• Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
• Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
• Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
• Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
• Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
• Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
• Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.