All content copyright Katrina Hall 2008 through 2025

Sunday, July 19, 2009

chunky broccoli soup with rosemary and dill flowers

I've been missing broccoli lately. The farmer's markets are loaded with so many glories of the season, especially berries and fruits, that greens have taken a back seat. Lots of swiss chard and my own homegrown kale, but broccoli has gone missing. So today I made a chunky broccoli soup, loaded with garlic, rosemary, and dill flowers - just what I was wanting for a light lunch. I also drifted through the garden, picking herbs and flowers for bouquets and garnishes. The bouquet above has a little of everything - I didn't even notice that the pea shoots had mature peapods until I made the bouquet! Good enough - I popped one in the first cup of soup and nibbled it as I dawdled over lunch.
This soup cooks up quickly and is meant to be served at room temperature, leaving you lots of time for naps and the Sunday paper.
To make enough for 3-4:
2 T. olive oil ( or half butter, half oil)
2 cloves garlic, minced
about 3-4 cups broccoli, chopped, stems separate
1 onion, chopped
2 cups chicken or veggie stock
2 T. fresh rosemary, picked off stem
1 T. fresh dill and dill flowers
freshly cracked pepper
In pot, heat olive oil until hot.
Add the garlic and onions and turn down heat to medium.
Stir gently, then add the broccoli stems and cook 15 minutes.
Add the stock, broccoli florets, rosemary and dill.
Cook covered until the broccoli is just tender.
Using an immersion blender, blend soup a bit at a time, stopping when the soup has a thick, chunky texture.
Taste and add salt and pepper.
Serve with a smile and a daylily!


Kalyn Denny said...

Sounds very good! I never thought of combining dill and rosemary before.

katrina said...

Hi Kalyn - that particular combination of herbs came about while chewing the broccoli and walking through the herb garden. Nibbling on different herbs, the dill and rosemary just sparkled! Who would've known those two herbs would be so complementary? Delighted you liked!

kellypea said...

This sounds wonderful! I don't often use dill and wouldn't have thought of it in this soup so am now curious. Sound sounds lovely right now. Gorgeous arrangement...

katrina said...

Thanks, Kelly - glad you liked! I was surprised that the dill and rosemary worked the best - I had though maybe basil, but it didn't taste good at all. This would go nicely with your goat cheese tart, wouldn't it?

Chef Fresco said...

Very beautiful soup! I bet it was so delicious too!

katrina said...

Thanks, Michael and Jessi! It was so good I picked up some more broccoli at the farmer's market today - got to have my greens!

Anonymous said...

Trtied a variation. Added mushrooms which I sweated with the broccoli stems an also a little turmeric to give it slight buttery Taste. When ready after a bit over a half hour of slow cooking, I added fresh cream and a 100 grams of blue chees and blended all. Served with a garnish of fresh dill and croutons....

Thanks for the excellent idea.

katrina Hall said...

Interesting combination, Anon! I'll have to try the mushrooms with the broccoli, but I think I'd save the blue cheese for when I'm making broc as a featured veg. Sounds like you're a very inventive cook! Thanks for popping by!