Velvety Broccoli Soup with Mustard Essence

Indulge in this luxurious broccoli cream soup topped with crunchy toasted pine nuts.

Ingredients

2	tablespoons olive oil
1 1⁄2	pounds broccoli - stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets
1	large large onion, cut into large dice
1	tablespoon butter
1	pinch sugar
3	cloves large garlic cloves, thickly sliced
1 1⁄2	teaspoons dry mustard
1⁄2	teaspoon basil
1⁄4	teaspoon oregano
1⁄8	teaspoon cayenne pepper
3	cups chicken broth, homemade or from a carton or can
1 1⁄2	cups half-and-half (or whole milk)
	Salt and freshly ground pepper, to taste
	Garnish: toasted pine nuts*

Instructions

• 1. In a large, deep saute pan, heat olive oil over medium-high heat until it shimmers.
  2. Add broccoli and onion; saute gently at first, allowing them to caramelize and turn golden brown, for about 7 to 8 minutes.
  3. Reduce the heat to low and stir in butter, sugar, and garlic; continue cooking until the vegetables reach a rich caramel color, around 10 minutes.
  4. Intensify the flavors by adding mustard, basil, oregano, and a hint of cayenne pepper; saute until fragrant for 30 seconds to 1 minute.
  5. Pour in the chicken broth and bring it to a gentle simmer over medium-high heat. Lower the heat and simmer for about 10 minutes until the broccoli is tender.
  6. Using an immersion blender or traditional blender, puree the soup until velvety smooth, for about 30 seconds to 1 minute. If using a traditional blender, release steam carefully and add a bit of half-and-half to 'clean' the blender.
  7. Return the soup to the pan, adjust the consistency by adding half-and-half until it reaches a souplike texture. Season with salt and pepper to taste. Heat through, serve hot in bowls, and top with toasted pine nuts.

Jul 19, 2024