Friday, November 9, 2007

Broccoli soup with chive pesto

With the onset of colder weather I am ready to start making soups. Tonight I had a lovely dinner of broccoli soup, bread (I really like the half loaf from La Ferme Bakery that WholeFoods carries since I don't live near the actual bakery in Cary), and cheese from the Chapel Hill Creamery.

What makes the soup extraordinary is a garnish of pesto made from chive, olive oil and cayenne. My fabulous friend in Pinehurst gave me the recipe. He calls it fit for the gods.

Broccoli soup w/ chive pesto:

1/4 cup plus 1 tablespoon extra-virgin olive oil (or 1T butter for the extra tablespoon)
1/4 cup coarsely chopped chives
pinch of cayenne pepper
1 medium onion, chopped
1 bay leaf
a good glug of dry white wine
1 pound broccoli, stems and crowns cut into 1-inch pieces (about 6 cups)
4 cups home made chicken broth
salt and pepper

Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt. -- Set aside.

Heat 1 tablespoon oil or butter in large saucepan over medium-high heat. Add onions and bay leaves; cook until onion is golden, stirring often, about 7 minutes. Add a good glug of wine and let it burn off. Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. Remove bay leaves. Cool soup slightly.

Working in batches, puree soup in blender until smooth, about 1 minute per batch. Return soup to pot. Rewarm until hot. Season to taste with salt and pepper. Divide soup among 6 bowls. Drizzle with chive-cayenne oil and serve.


termite said...

"4 cups home made chicken"

I think you mean to have 'broth' at the end of that :)

Kelly said...

oh yeah. typo.

Joe said...

"It takes a virile man to make a pregnant chicken."

Anonymous said...

Cooking for a vegetarian daughter, I thought, "Do I really need to read the comments posted?" But then I read Joe's comment(!), and now I know what compelled me. You so funny. --Lisa S.

Kelly said...

You can make it w/ vegetable broth, but make the veggie broth yourself: boil together water, an onion, a couple carrot, and a piece or two of celery for 15 minutes. Strain the liquid and press the veggies w/ the back of a wooden spoon to release their juices into the broth. Salt and pepper liberally. You could even add a clove of garlic or a bouquet garni when you boil the veggies for more flavor.

Anonymous said...

Thanks, Kelly! I can use my new Target interpretation of a chinois, for the veg broth. --Lisa S.