Categories: April2011, Broccoli, Soups

Ingredients

• - one onion
• - one shallot
• - one clove of garlic
• - two heads of broccoli
• - one cube of bouillon
• - 50 g of rind from a hunk of mimolette extra-vieille (substitute the rind from a hunk of parmesan or another firm and sharp cheese)
• - a bunch of parsley stems
• - a Tbsp of crème fraîche
• - olive oil
• - salt, pepper
• - [optional] piment d'Espelette (substitute red pepper flakes)

Directions

1. Peel and chop the onion, the shallot and the garlic clove. Heat up a little olive oil in a large saucepan and cook the onion, shallot and garlic over medium heat until softened.

2. Wash and chop the broccoli. Add it into the saucepan, along with the cheese rind, the cube of bouillon and the parsley stems. Sprinkle salt, pepper, and piment d’Espelette. Add about three to four cups of water, to cover about halfway up the broccoli. (If you’re not sure, it is better to add less water now, and adjust when the soup is ready, than the other way around…)

3. Bring to a small boil and let the soup simmer on medium-low heat for about 20 minutes, until the broccoli is softened.

4. Remove the cheese rind and the parsley stems from the soup, and use a blender or a fork to puree the soup to the desired chunkiness. Adjust the seasoning, stir in the crème fraîche and serve.

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