I don’t know what you did over the weekend, but for me, it was a
weekend of wild discovery. One of the things I discovered was that I own a
blender. Seriously, I did not know. I happened to be rummaging around in a
kitchen cabinet that I tend to avoid due to its chaotic nature, and found a
blender container. I wondered why I had this container with a strange lid until
I realized that it goes with my mini ninja chopper (that I have had for about
15 years). What a surprise!
This discovery was quite fortuitous because I also became acquainted
with the absolutely delightful Kevin Lee Jacobs and his YouTube channel by the
same name. From there, I discovered that Gordon Ramsay wasn’t quite the jerk
that I thought he was, and, finally, from there I discovered the pure
deliciousness of broccoli purée soup (which is where the blender came in).
I was looking for a new way to prepare broccoli, and that’s how I found Kevin.
Kevin made a broccoli purée that he made look wonderful, attributing his find
to Gordon Ramsay. I knew that I had to give this a go because it seemed like
the perfect starter for a St. Patrick’s Day meal. Once I found that I did
indeed own a blender, the rest is history.
There really isn’t much of a recipe for the soup, although I’ll
try to write one up below. I tend to always use a bit of nutmeg when I’m
working with any type of cruciferous vegetable (or spinach), so I added some
here, making this recipe my own. Essentially, you just cook broccoli, blend it
up with a little of the cooking water, season it, and serve. What could be
simpler than that?
Puréed Broccoli Soup
1 large head broccoli
6-7 c. cold water
1 T. sea salt
4 gratings fresh
nutmeg
Freshly ground black pepper
In a medium stock pot, add salt to water, and bring to a rolling boil. While
water is heating, cut florets off of the head of broccoli, rinse well, and
drain. Once water has reached a boil, put all of the broccoli in at once, and
set a timer for four minutes. When the four minutes are up, drain the broccoli,
but reserve 2 cups of the broccoli water. Place drained broccoli into a
blender, add the nutmeg and a half cup of the broccoli water, and purée. Add
more water, as needed, to reach the desired texture. That’s it!
You can top it with a swirl of heavy cream or a little dollop of sour cream (as
I did) and a few gratings of cracked pepper. Gordon Ramsay serves his with a
slice of goat cheese at the bottom, so I suppose you could do that as well.
Personally, I thought it was perfect as is.
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