Seared Broccoli and Potato Soup
, 4 to 6 servings
A silky, roughly puréed soup built on deeply seared broccoli, softened onion and potato, brightened with lemon.
| 2 tablespoons oil (for searing) | Sear broccoli in batches, dark on 1 side, 3-4 min per batch | Season broccoli with salt, set aside | Add broccoli, cook 5-10 min | Add zest, roughly purée, stir in juice |
| 2 heads broccoli (about 900 g), florets separated, stems peeled & diced | ||||
| 1 teaspoon kosher salt (for the broccoli) | ||||
| 30 g unsalted butter | Soften onion & garlic in butter & oil, 4 min | Add potato, water & salt, simmer 10-15 min | ||
| 2 tablespoons oil (for the onions) | ||||
| 1 large Spanish onion, diced | ||||
| 5 cloves garlic, chopped | ||||
| 1/2 teaspoon black pepper | ||||
| 1/4 teaspoon red pepper flakes | ||||
| 1/2 teaspoon kosher salt (for the onions) | ||||
| 225 g potatoes, peeled & thinly sliced | ||||
| 1 quart / 950 ml water | ||||
| 1 teaspoon kosher salt (for the potatoes) | ||||
| 1/4 teaspoon finely grated lemon zest | ||||
| 1 1/2 tablespoons fresh lemon juice |
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