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 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.
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1 comment:
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!
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