by GoddessofSpice
GoddessofSpice's Notes:
Expand2-3 Medium Yellow onions Ask a question about this ingredient
2.5 pounds Broccoli florets Ask a question about this ingredient
1 tablespoon chopped fresh dill Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
2-3 egg yolks Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1 teaspoon smoked paprika Ask a question about this ingredient
1 day old baguette/crusty rustic bread Ask a question about this ingredient
Parmigiano Reggiano Ask a question about this ingredient
2 tablespoons All purpose flour Ask a question about this ingredient
1 clove of garlic for rubbing on bread Ask a question about this ingredient
Cut of florets from heads of broccoli or buy large bags for already cut broccoli florets. Heat 4 quarts of water in a medium sized pot. Salt the water and add the broccoli florets to the pot of boiling water. Simmer for about 20-30 minutes.
Ask a question about this stepIn the meanwhile, dice Onions.Heat butter in a separate medium heavy bottom pan at medium heat. Add the onions to the butter and saute them covered until they have caramelized.
Ask a question about this stepAdd chopped fresh dill. Add Smoked paprika. Salt and pepper to taste. Cook for 1 minute to open up the flavors.
Ask a question about this stepPreheat oven to 300degreesF. Slice a baguette or crusty bread. Toast the baguette for about 30 mins. Long toasting is to make really toasty bread so it doesn't become soggy when you add the soup. Rub the bread with some garlic. This can be done at anytime.
Ask a question about this stepAdd flour and cook for 1 minute. Stir constantly. Add one ladle of the simmering broccoli broth and stir constantly to remove all clumps. Follow that by adding all the broth including the broccoli florets. Simmer for 20-30 minutes. Skimming occasionally.
Ask a question about this stepBlend the soup ladle by ladle. Please be careful as the heat can cause the blender lid to become restless.
Ask a question about this stepCream egg yolks and cream together in a large bowl, Initially, add ladle by ladle the broth to prevent scrambling of the yolks. Once enough soup has been added pour the entire content into the bowl.
Ask a question about this stepReturn the soup to the pot and heat the soup but to do not allow to boil as that might cause separation of the cream from soup.
Ask a question about this stepPour soup in soup bowls or tureens. Float some toasty bread on top or bottom or both. Sprinkle some parmigiano. Dash of smoked paprika flakes if possible and top it with a bit of dill. Voila!
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
