My oma would make cream of broccoli soup around the holidays and throughout the winter months. The texture and subtle curry flavor of this soup really hits home and takes me back to my childhood in her kitchen.
Ingredients
- 6 basil leaves
- 1 sprig thyme
- 1 sprig tarragon
- 4 garlic cloves
- 1 yellow onion
- 1 fresh bay leaf
- ¼ teaspoon saffron
- 4 cups heavy cream
- 2 cups chicken stock
- 5 heads broccoli, stems only, sliced; reserve heads for garnish
- ½ teaspoon Ras el Hanout
- 1 tablespoon kosher salt
- 1 whole Calabrian Chili that has been soaked in oil. Note: Calabrian Chili in oil is available at Whole Foods
- 2 cups smoked Gouda, shredded
- Chives for garnish
Instructions
Place the basil, thyme, tarragon, onion, bay leaf, saffron, salt, and ⅓ of the heavy cream in a pot. Steep for 15 minutes. In a separate pot, lightly caramelize garlic and sliced broccoli stems. Once light brown, add Ras el Hanout and lightly toast. Add chicken stock to stop toasting.
Add the remaining heavy cream and Calabrian chili and bring to a light simmer. Cook until broccoli stems are tender.
Once the stems are tender, turn off the heat and whisk in the shredded cheese.
Strain the first pot through a fine-mesh strainer and combine with the second pot.
Using a blender, purée the soup until smooth.
Finely chop chives and broccoli heads to use as garnish.
Ladle into soup bowls, garnish and enjoy!
