Monday, February 18, 2008

Broccoflower Soup

So, I made a soup this weekend because my co-op had the most beautiful broccoflowers ever and I heard on the news that Barack Obama supporters are loving broccoflower...I did a little looking around and customized a recipe that I found on La Tartine that sounded interesting.
In case you were wondering, what is a Broccoflower, here you go:
  • Broccoflowers are a cross between broccoli and cauliflower
  • Broccoli and cauliflower are closely related and fully cross compatible.
  • Broccoflowers are generally considered to have a milder and slightly sweeter flavor than their close cabbage-family relatives. 
Broccoflower Soup
    2 Tbsp olive oil
    1 stick lemongrass, cut in small pieces
    1 tbsp chopped ginger root
    2 garlic cloves, minced
    1 shallot finely chopped
    2 Heads Broccoflower, just florets
    1 large potato, peeled and diced
    1 parsnip, peeled and diced
    1 Tbsp coriander seeds, crushed
    4 cups of vegetable or chicken broth
    Salt and pepper
    2 Tbsp basil
    Crème fraîche with 1 tbsp freshly ground pepper
    zucchini, shredded and blanched, optional
    1. Heat 2 Tbsp olive oil in a large pan. Add the ginger, lemongrass, garlic and shallot and cook for 1 to 2 min on low heat until fragrant. Add the chopped vegetables and coriander seed and cook for 5 min.

    2. Add the stock. Season with salt and pepper. Cover over medium heat and cook for 20 min. Then add half of the basil and let rest for 2 min before mixing the soup in a blender. MAke sure you really puree.

    3. Serve with the rest of the basil, zucchini, and some crème fraîche. How incredible is broccoflower, We should eat it all the time.

    1 comment:

    Michelle said...

    Hi! I am somewhat new to the blog world and just wanted to say hello and that I am definitely going to try a few of your recipes. Thanks!