Melissa Clark'S Seared Broccoli And Potato Soup Recipe

Name: Melissa Clark'S Seared Broccoli And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil, plus more as needed; 2 pounds (2 heads) broccoli, separated into small florets, stems peeled and diced; 2 1/2 teaspoons kosher salt, more to taste; 2 tablespoons unsalted butter; 1 large Spanish onion, diced; 5 cloves garlic, chopped; 1/2 teaspoon black pepper, more for finishing; 1/4 teaspoon red pepper flakes; 1/2 pound potatoes, peeled, and thinly sliced; 1/4 teaspoon finely grated lemon zest; 1 1/2 tablespoons fresh lemon juice, more to taste; Grated or shaved Parmesan, to finish (optional); Flaky sea salt, to finish

Servings: persons

1/2 cup olive oil, plus more as needed
2 pounds (2 heads) broccoli, separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoon black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled, and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated or shaved Parmesan, to finish (optional)
Flaky sea salt, to finish

1
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
2
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
3
Add lemon zest and roughly puree soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup olive oil, plus more as needed, 2 pounds (2 heads) broccoli, separated into small florets, stems peeled and diced, 2 1/2 teaspoons kosher salt, more to taste, 2 tablespoons unsalted butter, and more.

Yes, Melissa Clark'S Seared Broccoli And Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Melissa Clark'S Seared Broccoli And Potato Soup

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