Chef Michael Harr at Food, Wine and Co shared his recipe for Vegetarian Winter Broccoli Soup with Broccoli
Floret Carpaccio, Asiago Cheese, and Extra Virgin Olive Oil.
Ingredients: yield 1.5 qt = 4 servings at = 6- 8oz.
Ingredients:
1 pinch
Fleur de Sel
Instructions:
Heat a sauce pot to medium heat and add the garlic,
shallots, onions and lightly sweat. Add the celery and cover to sweat once more
on low heat. Deglaze with the vegetable stock.
Bring to a simmer and cook until all the vegetables are
tender. Once vegetables are tender, season the stock with salt and white
pepper. Add the Broccoli florets and bring the stock to a boil and cover. Cook
the broccoli florets until they are tender. Remove and place the soup in a bar
blender and puree until creamy smooth.
Remove from the bar blender into a serving vessel.
Meanwhile, in a small bowl toss the raw broccoli florets thinly sliced with the
cheese, fleur de sel and olive oil. Place the soup in a bowl, garnish with the
broccoli florets. You may also add croutons if you would like and dress them up
by baking the cheese on them at 350f until golden brown and serving alongside
the soup.
