Broccoflower Soup  Broccoflower Soup 11848 broccoflower soup

Broccoflower Soup

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Broccoflower Soup and Tartines

The snow keeps falling in trusty flurries as I am casually eating my soup on the eating room desk. We’ve had virtually four seasons in in the end, which doesn’t shock somebody living in Contemporary England. I see on the clock staring in my course to love that it’s not even noon, however I am already starving. This constantly occurs after I derive up early, despite the gigantic breakfast I for sure possess every morning. I am craving lunch and welcome just a few tartines with a bowl of warm selfmade vegetable soup.

Mine is product of a head of yellow broccoflower cooked with lemongrass, ginger, garlic, parsnip, a potato and contemporary herbs. The dish is easy to assemble, nothing love however moderately the form of meals you toss together mercurial to make exhaust of leftover greens ought to you take to pleasing the fridge. The broccoflower is first and vital supposed for any other cooking challenge, however I attain not possess the time to derive to it; making a soup becomes a honest appropriate desire. I clutch to assemble just a few tartines to head with it: just a few slices of my popular bread topped with goat cheese — Coeur du Berry — thin pieces of Alaskan smoked salmon, steamed peels of zucchini and thin slices of red radish. Just a few leaves of contemporary Thai basil and gomasio entire my immediate-to-assemble tartines.

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You might presumably well presumably presumably gain two forms of broccoflower: orange-yellow or lime inexperienced. As recommended by its attention-grabbing establish, this vegetable is a sinful between broccoli and cauliflower, with a taste terminate to both. I significantly love broccoflower on memoir of of its note-catching coloration, and possess loved making ready it plenty this winter. When it’s miles steamed, I eat it topped with contemporary herbs, a fling of fleur de sel and olive oil — a extremely healthy snack — or I moreover possess to combine it with a sort of greens in a lunge-fry, to accompany a easy bowl of entire grain rice. Easy and delectable.

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In a soup, it tastes equally comely. It reveals creaminess below a refined taste of the combined greens and spices I add, with a warming yellow coloration to cheer somebody up. When I see within my bowl from which steam escapes in curving traces, I derive misplaced in my thoughts and dream that I am in truth catching a glance of Spring lurking on the nook, as it’s miles prepared to come out.

What is within the soup?” P. asks me after I pack a tupperware full for him to possess for lunch.

Let me know what you consider later whereas you’ve tried it.

Cherish me, he likes the addition of lemongrass. I for sure possess a stick within the fridge, along with a bunch of Thai basil and ginger left from an Asian shrimp coconut soup made just a few days sooner than: together, they provide a quite of Asian flavor to the dish, which seduce us both.

The astronomical pot I put together is sufficient for our lunch, and leaves me with plenty for any other meal too. Isn’t this one among the fun about making ready soup? Make it in wide quantity to eat over the course of the week when lifestyles is only too busy; it keeps you warm and at ease within all the draw in which via the coldest spells of winter.

The soup tastes even better reheated the following day.

With just a few tartines.

And needless to tell, a irregular topping every time.

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Broccoflower Soup

(For 4 folks)

It’s good to:

  • 1 broccoflower head (yellow), washed and minimize in pieces
  • 1 astronomical potato, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 stick lemongrass, minimize in small pieces
  • 2 Tbsp Thai basil
  • 1 Tbsp coriander, chopped
  • 1 tsp grated contemporary ginger root
  • 2 garlic cloves
  • 1 shallot (or 2 spring onions)
  • 4 cups of selfmade vegetable broth (or water)
  • 2 Tbsp canola oil
  • Salt and pepper
  • Crème fraîche to relief (optionally accessible)
  • 1 zucchini (for the peels, optionally accessible)


  • Prick and discard the outer allotment of the lemongrass, and gash the stick.
  • Accept a astronomical cocotte and heat 2 Tbsp oil.
  • Add the ginger, lemongrass, garlic and shallot and cook for 1 to 2 min on low heat till fragrant.
  • Add the greens and cook for five min.
  • Add the stock (or water) and the coriander. Season with salt and pepper. Quilt and cook for 20 min. Then add half of of the basil and let relaxation for 2 min sooner than mixing the soup in a blender.
  • Assist with the relaxation of the basil, zucchini strips steamed for 2 min, and a dollop of crème fraîche. Accompany along with your popular tartines.

Le coin français

Soupe de broccofleur

(Pour 4 personnes)

Ingrédients :

  • 1 tête de brocofleur jaune, lavée et coupée en gros cubes
  • 1 grosse pomme de terre, peleée et coupée en gros cubes
  • 1 panais, pelé et coupé en gros cubes
  • 1 bâton de citronnelle, coupé en rondelles fines
  • 2 càs de basilic Thai
  • 1 càs de coriandre, hachée
  • 1 càc de racine de gingembre râpée
  • 2 gousses d’ail
  • 1 échalote (ou 2 oignons tiges)
  • 1 litre de bouillon de légumes maison (ou eau)
  • 2 càs d’huile végétale
  • Sel et poivre
  • Crème fraîche pour servir (facultatif)
  • 1 courgette (coupée en lanières, facultatif)

Étapes :

  • Enlevez l’enveloppe la plus dure de la citronnelle et coupez le reste en rondelles.
  • Prenez une grosse cocotte et chauffez 2 càs d’huile.
  • Ajoutez le gingembre, la citronnelle, l’ail et l’échalote et faites revenir pendant 1 à 2 min sur feux doux pour que les arômes se développent.
  • Ajoutez tous les légumes et faites-les suer pendant 5 min.
  • Ajoutez le bouillon (ou l’eau) et la coriandre. Assaisonnez de sel et de poivre. Couvrez et faites mijoter pendant environ 20 min, jusqu’à ce que les légumes soient tendres. Arrêtez le feu et ajoutez la moitié du basilic. Apres 2 min, mixez votre soupe.
  • Servez-la chaude avec le reste du basilic, des lanières de courgette cuites à la vapeur pendant 2 min et de la crème fraîche. Accompagnez de tartines préférées.

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