Everything you’ll need to make this delicious Broccoli Soup:
  • 1,200 g broccoli (cleaned)
  • 1 leek (sliced)
  • 1 onion (chopped)
  • 2 spring onions (finely chopped)
  • 1 garlic clove (crushed)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 potato (diced)
  • 1 liter chicken or vegetable stock
  • Salt and freshly ground pepper
  • 1–2 pinches of nutmeg

For Serving:

  • Yogurt
  • Parmesan cheese (grated)
  • Crunchy prosciutto or croutons

Instructions

  • Wash and clean all vegetables.
  • Cut the broccoli into small florets and dice the stalks into smaller pieces. Remove the tough fibers from the stalks with a knife.
  • Soak the broccoli in water with a few drops of vinegar while preparing the soup base.
  • Heat the olive oil and butter in a deep pot over medium heat.
  • Add the leek, onion, garlic, and spring onions. Sauté for about 3 minutes until translucent.
  • Drain the broccoli and add it to the pot along with the diced potato.
  • Cover the vegetables with the stock and simmer for 20 minutes until soft.
  • Use an immersion blender or a countertop blender to purée the soup until velvety smooth.
  • Season with salt, pepper, and nutmeg to taste.
  • If the soup is too thick, add a little warm stock to adjust the consistency. If it’s too thin, simmer for 1–2 more minutes to thicken.
  • Pour the velvety soup into deep bowls.

For the Crunchy Prosciutto Croutons

  • Preheat the convection oven to 220°C.
  • Line a baking tray with parchment paper and spread the prosciutto slices in a single layer.
  • Bake for 10 minutes until crisp. Transfer to a paper towel to cool and harden.
  • Add on top of the broccoli soup

Enjoy!

Source: Argiro Barbarigou