food service version
yield
50 1 cup servings
ingredients
6 large heads of broccoli
6 medium white onions
8 potatoes
1 ½ gallons vegetable stock, or water
a pinch of cumin
half a fresh-squeezed lemon
salt and pepper, to taste
optional: 5 cups grated cheddar as garnish
6 medium white onions
8 potatoes
1 ½ gallons vegetable stock, or water
a pinch of cumin
half a fresh-squeezed lemon
salt and pepper, to taste
optional: 5 cups grated cheddar as garnish
directions
1. Blanch the broccoli in heavily salted water and shock in ice water.
2. Slice the onions very thin and cook down with salt and pepper.
3. Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
4. Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
5. Working in batches, purée the soup base with the broccoli in a blender.
6. Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
7. Just before serving, add the lemon juice and adjust the seasoning.
2. Slice the onions very thin and cook down with salt and pepper.
3. Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
4. Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
5. Working in batches, purée the soup base with the broccoli in a blender.
6. Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
7. Just before serving, add the lemon juice and adjust the seasoning.
home version
yield
4-6 servings
ingredients
1 large head of broccoli
1 medium white onion
1 yukon potato
1 quart vegetable stock, or water
a pinch of cumin
1 Tbs. tahini
1 tsp. lemon juice
salt and pepper, to taste
optional: grated cheddar garnish
1 medium white onion
1 yukon potato
1 quart vegetable stock, or water
a pinch of cumin
1 Tbs. tahini
1 tsp. lemon juice
salt and pepper, to taste
optional: grated cheddar garnish
directions
1. Blanch the broccoli in heavily salted water and shock in ice water.
2. Slice the onions very thin and cook down with salt and pepper.
3. Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
4. Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
5. Working in batches, purée the soup base with the broccoli in a blender.
6. Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
7. Just before serving, add the lemon juice and adjust the seasoning.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
2. Slice the onions very thin and cook down with salt and pepper.
3. Slice the potatoes and add to the onions. Cook briefly, about 5 minutes.
4. Cover with stock or water and cook until the potatoes are completely soft. Cool the soup base slightly.
5. Working in batches, purée the soup base with the broccoli in a blender.
6. Season with salt, pepper and cumin. Cool quickly to avoid discoloration, or serve immediately.
7. Just before serving, add the lemon juice and adjust the seasoning.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
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