Tonight’s dinner was my second go at a ridiculously simple broccoli soup, with toasted english muffin. I adapted it slightly from Gordon Ramsay’s recipe, by adding about 1/4 cup of vegetable stock to the blending liquid. The goat cheese can be omitted, but really, why would you want to?
Gordon Ramsay’s Broccoli Soup
- to taste Water
- to taste Salt
- to taste Black pepper
- 2 heads Broccoli very fresh
- to taste Olive oil optional, for garnish
- dollop of goat cheese optional
Cut the florets off the heads of broccoli. Cut the stems into similarly sized pieces. Add all of the broccoli — florets and stems — into a pot of rapidly-boiling, salted water (2 tablespoons salt in 5 quarts of water). Cover. Cook 3.5 to 4 minutes.
Using a slotted spoon, put the cooked broccoli pieces into a blender. Fill blender about halfway with cooking liquid. Blend carefully since it’s hot. Add more cooking liquid as necessary to achieve the desired consistency. Check seasonings.
If desired, add cheese (goat cheese or cheddar cheese) to the bottom of the bowl before pouring the soup in. Serve, drizzled with olive oil if desired.
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