Linda’s Broccoli Soup

This recipe is heavily inspired by the NYT’s Seared Broccoli and Potato Soup by Melissa Clark

This soup was so good that Marcia wrote a poem about it! I hope you’ll enjoy it too. I know cooler weather must be on its way and I think this recipe is a perfect one to get cozy with.

Wonderful Linda cooking for us!

Leaving the Air-b-n-b, Marcia and I definitely left retreat with a few new recipes to try at home.

• 1/2 cup olive oil

• About 2# broccoli (2 heads)

• 2T ghee

• 1 lg onion

• 5 cloves of garlic

• 1/2 tsp of black pepper

• 1/4 tsp red pepper flakes

• 1/2# potatoes peeled and sliced thinly

• 1/4 tsp lemon zest and lemon wedges to squeeze over your individual bowl of soup

• Flaky sea salt to finish

Place broccoli in large mixing bowl. Drizzle liberally with olive oil (2T ish), sprinkle with salt and pepper. Pour out onto baking sheet (one layer) and put in oven to roast at 450 degrees. Cook until dark brown (not burned though!) - about 10-15 minutes.

In large soup pot over medium low add ghee and 2 T oil. Add onions and garlic, black and red peppers and 1/2 tsp salt. Cook until soft and translucent (4-5 minutes). Add potato to pot with 1 quart veggie stock (or water). Bring to simmer, cover and cook until potatoes are just tender (10-15mins). Add broccoli and cover and cook until tender (another 5-10 mins).

Add lemon zest and roughly puree soup with an immersion or regular blender. Leaving some chunks to your desired consistency.

Finish with sea salt, pepper, drizzle of olive oil and/or freshly squeezed lemon and some might enjoy a little parmesan.

Enjoy!!