Broccoli Soup with Tarragon and truffle oil
The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.
Ingredients:
Ingredients:
6 tablespoons olive oil
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6 1/2 cups chicken stock
Melt 3 tablespoons butter in heavy medium pot over medium-high heat.
Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock and broccoli florets; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Burr Mix until smooth and silky add a little more chicken stock if not. Serve with minced tarragon and a drop of truffle oil.
(Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock and broccoli florets; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Burr Mix until smooth and silky add a little more chicken stock if not. Serve with minced tarragon and a drop of truffle oil.
(Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
No comments:
Post a Comment