Creme de brócolis

Ingredientes

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion (diced)
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 6 cloves garlic (roughly chopped)
• 1 medium-large russet potato (scrubbed and 1/2-inch diced (about 3/4 pound), I leave the peels on)
• 2 heads broccoli (about 2 pounds, cut into florets)
• 4 cups vegetable broth or chicken broth
• 1 cup milk (I used 1%)
• 1 1/2 tablespoons freshly squeezed lemon juice (plus additional to taste)
• 1/2 cup grated Parmesan cheese (not the kind in the can!)
• Pinch cayenne pepper (optional)
• Drizzle of heavy cream (optional)
• Finely chopped chives or parsley (optional)

Modo de preparo

1. 1

   Sweat: In a Dutch oven or similar large, sturdy soup pot, heat the butter and oil over medium heat until the butter melts. Add the onion, salt, and black pepper. Cook until the onion softens and begins to turn translucent, adjusting the heat as needed so it softens but does not brown, about 5 to 8 minutes.

2. 2

   Cook: Add the garlic and potato. Cook, stirring occasionally, for 5 minutes.

3. 3

   Sauté: Add the broccoli and saute 5 minutes more, stirring carefully and often. Chances are your pot will be very full. Do your best to expose the broccoli evenly to the heat. The broccoli will turn bright green.

4. 4

   Add the broth and milk. Bring to a simmer over medium-high heat.

5. 5

   Simmer: Partially cover the pot. Reduce the heat to maintain a gentle simmer and cook, stirring periodically, until the broccoli and potatoes are completely tender, about 15 minutes.

6. 6

   Puree: With an immersion blender, puree the soup until it is smooth and creamy (or transfer it to a blender and puree in batches—be careful as hot soup splatters!).

7. 7

   Finish: Stir in the lemon juice, Parmesan, and cayenne (if using). Carefully taste and add more salt, pepper, and lemon juice to taste. Serve hot with a drizzle of optional heavy cream and sprinkle of chives or parsley.