by BlueKaleRoad
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my 37 recipes »
BlueKaleRoad's Notes:
Expand1 large head of broccoli Ask a question about this ingredient
3 large apples (Golden Delicious or McIntosh are good) Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1 large onion, diced Ask a question about this ingredient
6 cups vegetable broth Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
plain yogurt to garnish (optional) Ask a question about this ingredient
Cut the broccoli florets off the stalk and set aside. Cut the stalks into 1-inch pieces. Peel the apples, core and cut into 1-inch pieces.
Ask a question about this stepIn a large soup pot, melt the butter over medium heat. Add the onion and apple chunks. Saute about 6 minutes. Add the broth and the broccoli stalks. Bring the soup to a boil, reduce heat to low and cover. Simmer for 20 minutes.
Ask a question about this stepAdd the broccoli florets to the soup and simmer for 5 more minutes. Remove from heat.
Ask a question about this stepUsing an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. Garnish with yogurt if using.
Ask a question about this stepThanks for letting me know, drbabs! What a nice surprise!
Made this the other night and yum! The apples with the broccoli gave the soup a nice sweetness and the yogurt was a must. i think the added yogurt mixed well with the sweetness of the apples and gave it a creamy flavor. My husband is a broccoli hater and he was a fan!
I'm happy you enjoyed the soup, meemee, and delighted that your husband did, too!
I just made this soup tonight...yumtastic. I used junami apples and chicken stock since i had just roasted a bird the other night and had fresh stock. The sweetness of the apples set the right counterbalance to the broccoli. I normally like heavy creamy soups, but this was light and great and went well with my steak (man cannot live by soup alone!)
I'm so happy you enjoyed the soup, Zim! Pairing it with a steak does sound delicious and would be a hit with my family. I'm not familiar with junami apples - I'll have to look for those.
I wiolltry adding some meat like shredded chicken or or a cubed ham steak to make this a total meal soup
I like your suggestion, wfdoran - I hope you enjoy it!
I hope you like it, slidedtd - enjoy your date night! :)
I made this last night, replacing two cups of veggie stock (at the very end) with two cups of homemade ricotta whey, from today's Wildcard winning recipe, in fact. I tasted a bit of the pureed soup before adding the whey; comparing with and without, I like it much more with the whey. I also added some lightly salted Greek yogurt; to my mind, the yogurt is essential. It helped offset the sweetness of the apples, making the broccoli more apparent. ;o)
Thank you for sharing your tips, AJ! I have ricotta whey in my freezer and intend to follow your suggestion the next time I make this soup. I've used whey in bread making but not soups - love it! :)
I hope you enjoy it, Susan!
I made 1/2 the recipe and 2 of us went right through it, along with avocado 1/2's, a spicy cucumber salad (http://www.food52.com/recipes/15837_quick_garlic_ginger_pickles_with_tepin_pepper) and basmati rice. Simple, delicious and satisfying. Thanks for the soup.
Have you tried other vegetables?
My pleasure, Susan - sounds like a lovely meal (the cucumber salad looks terrific). I haven't tried other vegetables. Fun to ponder some variations - perhaps cauliflower? Let me know if you try something new. :)
mmmm....i wonder how cooked green beans put in after the puree would be? add a liitle chew to the mix....
Sounds delicious, orlenda - let me know if you try it!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Hey Blue Kale! Frank Bruni mentioned your soup in a New York Times article about broccoli today!