My ultimate most favorite comfort food. And yes, my comfort food is actually vegetarian (I know, I can hardly believe myself too). But this particular recipe is to die for. Trust me, broccoli could be your new best friend if you treat it right and with the respect it deserves. Looks fancy, but does not need a lot of effort to replicate. The original recipe is with broccoli, celery, and potato, but I improvised with pumpkin and squash as well by merely substituting the broccoli and celery with pumpkin and squash. The delicious orange-color purée below is the pumpkin-squash purée. Perfect for a chilly autumn day.
Below is the recipe:
Ingredients:
1) 7 cups broccoli florets
2) ¾ onion (chop in cubes)
3) 3 cloves garlic (chop)
4) 2 stalks of celery (chop)
5) 1 large potato (peel/no peel, chop)
6) Dried oregano (spice)
7) ¼ cup half-and-half
8) Salt and pepper
9) Olive oil
10) 1.5 tsp. granulated sugar (opt)
11) Goat cheese (opt.)
Procedure:
1) Boil water on high heat and add salt
2) Add broccoli into boiling water. Season on top with a dash of salt.
3) Boil for 3 minutes or until broccoli is half-cooked
4) Pour broccoli into colander. Set aside the water (broccoli stock).
5) Heat soup pan with medium heat. Add olive oil.
6) Add chopped onion, garlic, celery and potato.
7) Season lightly with salt and pepper.
8) Cook for 4 to 5 minutes until it has developed some color.
9) Add broccoli
10) Add broccoli stock (water previously used to boil the broccoli), just enough to boil and soften the potato and broccoli.
11) Transfer to blender. Blend with several pulses to cut. Blend to purée consistency.
12) Add half-and-half and blend for another minute.
13) Add more broccoli stock if pureé is too liquid.
14) Transfer purée back to soup pan and bring to simmer.
15) Season with salt, pepper and oregano as desired. (Opt: add sugar)
16) Cut goat cheese and place in a bowl.
17) Pour broccoli purée into the bowl, around the goat cheese.
18) Drizzle with olive oil and oregano (opt).
19) Serve
If you wanna be healthy, might as well make it delicious!
1) 7 cups broccoli florets
2) ¾ onion (chop in cubes)
3) 3 cloves garlic (chop)
4) 2 stalks of celery (chop)
5) 1 large potato (peel/no peel, chop)
6) Dried oregano (spice)
7) ¼ cup half-and-half
8) Salt and pepper
9) Olive oil
10) 1.5 tsp. granulated sugar (opt)
11) Goat cheese (opt.)
Procedure:
1) Boil water on high heat and add salt
2) Add broccoli into boiling water. Season on top with a dash of salt.
3) Boil for 3 minutes or until broccoli is half-cooked
4) Pour broccoli into colander. Set aside the water (broccoli stock).
5) Heat soup pan with medium heat. Add olive oil.
6) Add chopped onion, garlic, celery and potato.
7) Season lightly with salt and pepper.
8) Cook for 4 to 5 minutes until it has developed some color.
9) Add broccoli
10) Add broccoli stock (water previously used to boil the broccoli), just enough to boil and soften the potato and broccoli.
11) Transfer to blender. Blend with several pulses to cut. Blend to purée consistency.
12) Add half-and-half and blend for another minute.
13) Add more broccoli stock if pureé is too liquid.
14) Transfer purée back to soup pan and bring to simmer.
15) Season with salt, pepper and oregano as desired. (Opt: add sugar)
16) Cut goat cheese and place in a bowl.
17) Pour broccoli purée into the bowl, around the goat cheese.
18) Drizzle with olive oil and oregano (opt).
19) Serve
If you wanna be healthy, might as well make it delicious!
Alice
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