Cream of Broccoli Soup

Method

1. 1

   Step 1: Make the herb oil: blanch the parsley in boiling water for 10 seconds, shock in ice water, squeeze very dry, then blend with the oil and a pinch of salt for 1 minute. Strain through a fine sieve and set aside.

2. 2

   Step 2: In the same boiling water, cook 12 small florets for 90 seconds, until bright green, then drain and reserve for garnish.

3. 3

   Step 3: Melt the butter in a saucepan over medium-low heat. Add the leek and broccoli stems with a pinch of salt and cook gently for 8 minutes, until soft but not browned.

4. 4

   Step 4: Add the garlic for 1 minute, then pour in the stock and bring to a simmer. Add the remaining florets and cook uncovered for 6 to 7 minutes, just until a floret is tender when pierced. Any longer and the color dulls.

5. 5

   Step 5: Blend immediately until completely smooth, then stir in the cream and lemon juice. Season with salt and white pepper and rewarm gently if needed.

6. 6

   Step 6: Ladle into bowls, set three reserved florets in the center of each, and dot the surface with the herb oil.

• #gluten-free
• #weeknight
• #quick