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Roasted Broccoli and Garlic Soup with Gruyere
Posted on 2/24/14 at 2:39 pm
Posted on 2/24/14 at 2:39 pm
I wanted to make a roasted broccoli soup with gruyere over the weekend for a starter to Sunday night dinner. Found the recipe below and used the ingredient list loosely. It was really good.
LINK
The amounts below are approximate.
5 very large heads of broccoli
2 large heads garlic
Juice of 1 large lemon
4 medium sweet onions
@ 12 fresh thyme twigs or more bundled in twine
kosher salt and white pepper to taste
olive oil
@ 4 containers Swanson's chicken stock
@ 2 cups whole milk
fresh grated gruyere
crispy pancetta
I cut the broccoli heads into large chunks and tossed them in a bit of olive oil. Trimmed the tops off the garlic, placed on foil, poured some olive oil over the cut top and closed it up in the foil. Roasted at 425 for about 20 minutes. Removed the garlic. The broccoli took a little longer to get fully tender since the chunks were big.
In a little olive oil, I sauteed the chopped sweet onions. Squeezed the garlic cloves out and added them to the pot. Chopped the broccoli and added it and thyme bundle to the pot. Added the chicken stock, lemon juice, salt and white pepper and simmered about 30 minutes plus. Refrigerated overnight.
Pureed the mixture and added a bit more stock because it was too thick. Added the milk and heated, adjusted the seasoning and then served in cups, topped with the gruyere and crispy pancetta.
Really easy and nothing needs to be exact.
LINK
The amounts below are approximate.
5 very large heads of broccoli
2 large heads garlic
Juice of 1 large lemon
4 medium sweet onions
@ 12 fresh thyme twigs or more bundled in twine
kosher salt and white pepper to taste
olive oil
@ 4 containers Swanson's chicken stock
@ 2 cups whole milk
fresh grated gruyere
crispy pancetta
I cut the broccoli heads into large chunks and tossed them in a bit of olive oil. Trimmed the tops off the garlic, placed on foil, poured some olive oil over the cut top and closed it up in the foil. Roasted at 425 for about 20 minutes. Removed the garlic. The broccoli took a little longer to get fully tender since the chunks were big.
In a little olive oil, I sauteed the chopped sweet onions. Squeezed the garlic cloves out and added them to the pot. Chopped the broccoli and added it and thyme bundle to the pot. Added the chicken stock, lemon juice, salt and white pepper and simmered about 30 minutes plus. Refrigerated overnight.
Pureed the mixture and added a bit more stock because it was too thick. Added the milk and heated, adjusted the seasoning and then served in cups, topped with the gruyere and crispy pancetta.
Really easy and nothing needs to be exact.
8
Posted on 2/24/14 at 2:42 pm to Gris Gris
bookmarked
my garden is making an incredible amount of broccoli right now with this warm weather
need something else to do with it instead of roasting or making baby food
my garden is making an incredible amount of broccoli right now with this warm weather
need something else to do with it instead of roasting or making baby food
Posted on 2/24/14 at 2:46 pm to Gris Gris
Sounds absolutely awesome.
No pics?
No pics?
Posted on 2/24/14 at 2:48 pm to Gris Gris
jeez, how many people were you feeding?
Posted on 2/24/14 at 2:54 pm to Displaced
I was feeding quite a few folks and I wanted some leftover for lunch this week. I don't know how to cook soups and such in small batches. I just can't seem to do it. I share it with other folks depending on what soup I'm making. Last week, I made a potato and thyme that I shared with my neighbor who is on chemo right now. She cooks a lot but hasn't felt like it lately, so it made a good meal for her and her husband.
No pics. It's not really a pretty colored soup.
You could squirt a little fresh lemon juice on top just before serving and if you want it a bit sweeter, just add a little sugar.
No pics. It's not really a pretty colored soup.
You could squirt a little fresh lemon juice on top just before serving and if you want it a bit sweeter, just add a little sugar.
Posted on 2/24/14 at 3:02 pm to Gris Gris
quote:
bookmarked
Posted on 2/24/14 at 5:32 pm to Mo Jeaux
You can follow the same steps with cauliflower and really season the soups any way you like. They will also work with no dairy at all if you prefer it that way. I think curry does well with a roasted cauliflower soup. It also does really well with an eggplant soup roasted or cooked down.
Posted on 2/24/14 at 5:34 pm to Gris Gris
Sounds great, only thing I would do is add some lemon zest. Thanks, Gris. 
Posted on 2/24/14 at 5:41 pm to Gris Gris
sounds awesome!!!!!!
saved it thanks
saved it thanks
Posted on 2/24/14 at 5:42 pm to glassman
Lemon zest would have been a nice addition, glass. I'll mark that down. It definitely needed an acidic/sharp zing aspect and the lemon juice worked but the zest would have added to that.
I think roasted vegetables are terrific and I feel like I preach about them too much, but they make such easy dishes.
I bet making a soup with the Domenica roasted cauliflower would be really good and maybe a dollop of that goat cheese dip on top of it as a garnish....over the top.
I think roasted vegetables are terrific and I feel like I preach about them too much, but they make such easy dishes.
I bet making a soup with the Domenica roasted cauliflower would be really good and maybe a dollop of that goat cheese dip on top of it as a garnish....over the top.
Posted on 2/24/14 at 5:53 pm to Gris Gris
I was about to comment on the size of the recipe. Sounds good to me Gris.
Posted on 2/24/14 at 7:30 pm to Gris Gris
Sounds delicious. My wife had her tonsils removed this morning so this might work for her. I made tomato basil soup yesterday, but this might be a nice change.
Posted on 2/24/14 at 7:51 pm to Mr Mom
Broccoli can be a little gassy so make sure that won't bother her at this point. Probably not.
A simple pureed potato would be a good one, though.
I saute onions and then add peeled potatoes somewhat thinly sliced in with some chicken stock and simmer until the potatoes are soft. Add whatever seasonings you would like during the simmer. Don't oversalt, though. I put some thyme in mine last week for a change. I may have added a few bay leaves as well. Puree it when done and add more stock and/or milk/cream etc... to get to the texture you want. You can mix in cheese or just mix it into each serving so it's melted and not chunky for her. I think my basic no frills version of potato soup is in the recipe book above. I don't like chunky potatoes in soup. Mine is a puree.
A pureed yellow squash soup can be a pretty refreshing one. Tarragon goes well as a seasoning. I make a pureed chickpea a while back and it should be somewhere around if you search. Also a cannellini bean soup. I don't think I pureed it, but the recipe called for a puree. Both of those have herbs like rosemary and thyme so they are pretty flavorful and very simple.
A simple pureed potato would be a good one, though.
I saute onions and then add peeled potatoes somewhat thinly sliced in with some chicken stock and simmer until the potatoes are soft. Add whatever seasonings you would like during the simmer. Don't oversalt, though. I put some thyme in mine last week for a change. I may have added a few bay leaves as well. Puree it when done and add more stock and/or milk/cream etc... to get to the texture you want. You can mix in cheese or just mix it into each serving so it's melted and not chunky for her. I think my basic no frills version of potato soup is in the recipe book above. I don't like chunky potatoes in soup. Mine is a puree.
A pureed yellow squash soup can be a pretty refreshing one. Tarragon goes well as a seasoning. I make a pureed chickpea a while back and it should be somewhere around if you search. Also a cannellini bean soup. I don't think I pureed it, but the recipe called for a puree. Both of those have herbs like rosemary and thyme so they are pretty flavorful and very simple.
Posted on 2/24/14 at 8:00 pm to Mr Mom
Posted on 2/24/14 at 8:59 pm to Gris Gris
How much cheese did you use for a pot that size?
Posted on 2/24/14 at 9:11 pm to SW2SCLA
I grated up two blocks of gruyere that I'd guess were each 8 oz. I didn't look at the sizes. I used it to garnish the top. I didn't want to reheat the soup with all the cheese in it and some folks wanted only a little while some wanted more.
Posted on 2/24/14 at 9:12 pm to Gris Gris
quote:
I used it to garnish the top.
Just reread your OP and not sure how I missed that. It's been a long day
Posted on 2/24/14 at 9:41 pm to SW2SCLA
Yeah, for me, too. Could have been 6 oz blocks.
Posted on 2/24/14 at 10:50 pm to Gris Gris
I love Cream of Broccoli soup. Unfortunately it is the wife's recipe and I have never made it.
We like to add a little hot picante to our COBS and a spoon of cooked rice.
Now you have thrown a craving for COBS on me and it's nearly 11:00 at night - a time when old guys need to be headed toward bed, especially with work tomorrow.
We like to add a little hot picante to our COBS and a spoon of cooked rice.
Now you have thrown a craving for COBS on me and it's nearly 11:00 at night - a time when old guys need to be headed toward bed, especially with work tomorrow.
This post was edited on 2/24/14 at 10:54 pm
Posted on 2/25/14 at 7:37 am to Gris Gris
Sounds amazing
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