PURéED BROCCOLI AND CELERY SOUP
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking to brighten up the color.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 45m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and celery. Cook, stirring, until tender, about 5 to 8 minutes. Do not allow these ingredients to brown. Add a generous pinch of salt to prevent this from happening (the salt draws out liquid from the vegetables). Add the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
- Add the broccoli, potatoes or rice, water or stock, bouquet garni, and salt, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and let sit for a minute off the heat. Add freshly ground pepper, taste and adjust salt.
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Adjust seasoning to taste with salt and pepper. Serve, topping each bowl with a sprinkle of chopped herbs and with other garnishes of your choice.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1355 milligrams, Sugar 6 grams
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Provided by Renee' Groskreutz
Number Of Ingredients 13
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