Broccoli Celery Potage
Cream of broccoli was once one of my favorite soups. Nowadays we cook almost everything dairy-free, and so cream of broccoli soup has become only a distant memory. Until now! I tried out this soup a few weeks ago by chance and was surprised to find it tastes really quite good, even though it is totally free of milk or cream! The secret? Use the stalks of the broccoli and puree the whole thing until silky smooth.
I decided to whip up another batch this past weekend, so that we could capture it in a photo. We quickly learned that this is a challenging soup to photograph (the light green color doesn’t look quite so appetizing in every light!). But using contrasting color of this table to bring out the color in this pale soup, we got the photo above out of the session.
Although I was once a big fan of the classic cream of broccoli, I can honestly say I prefer the taste of this potage. It is more gourmet, more refined somehow. Plus it is way lighter, lower in calories and makes a great light lunch or a starter.
makes approximately 4 small servings or 2 big ones
1 medium stalk of broccoli, chopped completely (including stalk)
4 large sticks of celery, chopped
2 small onions, chopped
1.5 L vegetable broth
1 tbsp Butter (add more if you think you need it)
a little olive oil
Parsley to garnish
Start by melting the butter in a large soup pot on medium heat. Let it melt down and cook the butter a little longer to get the flavors really flowing (you should be able to smell the butter getting a little nutty smelling) – but be sure not to burn it at all! Add the oil. Add the onions and the broccoli stalks and fry on low heat until the onions start to get soft, 3 minutes. Add the rest of the veggies. Cook for about 5-10 minutes on low-medium heat, stirring the veggies frequently to make sure they don’t get browned.
Add the vegetable broth so that it covers the veggies by a few centimeters (you may not need the whole 1.5 L) and bring to a boil. Then reduce the heat to low. Cover and let the soup simmer until the veggies are soft (about 15-20 minutes)
Turn off the heat and let the soup cool. Blend with a hand blender and season with salt and pepper. If you feel it still needs a little bite, add a few squeezes of lemon juice. Reheat and serve.
Garnish with Parsley leaves
Goes well with crunchy whole grain bread. One tip, if you want to add some additional bite, garnish with a small spoonful of Homemade Basil Salsa if you have some hanging around the fridge!