This is a Gordon Ramsay, Chef controversial and extraordinaire, recipe- much like the man, no fuss, no mess. It is great tasting, extremely nutritious with minimal ingredients (he did have goats cheese in it, but I omitted that). I loved the simplicity of this recipe the first time I made it, that I had to make this again and share on my blog for those not into complicated soup making and loving brocolli. I would imagine this tastes even better made with stock or broth and/or freshly minced garlic sautéed in olive oil or ghee with slivers of onion, but, the crisp fresh and creamy taste and texture of this soup , makes the nutrients come alive and is flavorsome. I didn’t refrigerate or freeze this soup and cannot comment on the taste and storage worthiness, if this is not eaten immediately.
Ingredients
Florets of 1 large or two medium broccoli(as fresh as possible)
Salt
Freshly ground Black Pepper (4-5 turns of the pepper grinder)
Water
Olive Oil
Here’s How
- Bring water to a boil in a large stock pot. Add a large pinch of salt . Add broccoli and boil rapidly.
- Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the pot and take off the stove top . DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt if required. Use several pulses on your blender to break the broccoli up and then puree for several seconds.
- If you are want to make a fancy version, add 3-5 walnuts to the bottom of a shallow bowl or crumble the walnuts on the surface of the soup.
- Pour soup into shallow bowl. Add freshly ground black pepper to taste. Drizzle lightly with olive oil and serve at once! Delicious!
