Broccoli Lemon Soup w/ Sherry Gastrique - Innit

Ingredients

4 Servings

Produce

  • Lemons 2

  • Broccoli 5 heads

  • Garlic Cloves 5

  • Yellow Onion 1

  • Italian Parsley 1 bunches

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Honey 1/4 cup

  • Sherry Vinegar 1/2 cup

  • Vegetable Stock 8 cups

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 1/8 tsp

Preparation

  1. Prepare Sherry Gastrique

    Place all ingredients to a saucepan. Simmer and reduce over medium-low heat for 15 minutes. Let cool for 20 minutes.

    • 1/4 cup Honey
    • 1/2 cup Sherry Vinegar
    • 1 tsp Black Pepper
    • 1 tsp Kosher Salt
  2. Prepare Veggies

    Prepare ingredients.

    • 5 heads, chopped Broccoli
    • 1, diced Yellow Onion
    • 5 Garlic Cloves
  3. Simmer Soup

    In a medium to large pot, sauté onions & garlic in oil over medium heat for a few minutes. Add broccoli followed by stock. Zest lemons into pot. Simmer for 10 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
    • 2 Lemons
  4. Purée

    Pour soup into a blender, add parsley and season with salt to taste. Blend 2-3 minutes or until smooth. Work in batches if necessary. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Tips on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent burns.

    • 1/2 bunch, stems removed Italian Parsley
    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with parsley, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs, leaves picked Italian Parsley
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 440 kcal  
Low Fat 13.0 g 16%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 10 g  
Low Cholesterol 15 mg 5%
Sodium 1400 mg 60%
Total Carbohydrate 63 g 23%
Good Source: Fiber 11 g 38%
Sugars Total 32 g  
Good Source: Protein 23 g 45%
Excellent Source: Vitamin C 331 mg 370%
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By Innit Culinary Team