Broccoli and Brie Soup
- Yield: 4 servings
- 2-- (6-ounce) broccoli crowns
- 1/2cup water
- 2teaspoons canola oil
- 1-- onion, thinly sliced
- 1-- garlic clove, smashed
- -- Kosher salt and pepper to taste
- 2 1/2cups milk
- 1 1/4ounces Brie cheese (some rind can be included)
- 5 or 6-- gratings of fresh nutmeg
- 2teaspoons lemon juice
- Reserve one or two broccoli florets for garnish. Cut each broccoli crown lengthwise into quarters. Place a steamer insert in a medium saucepan and add water. Cover the saucepan and heat over high heat until the water is steaming. Add the broccoli and reduce the heat to medium. Steam, covered, for 8 to 10 minutes or until the broccoli is tender. Cool slightly and cut the broccoli into 1-inch pieces.
- Wipe the saucepan clean and pour in the canola oil. Heat the oil over medium heat. Stir in the onion and garlic and season with salt and pepper. Cook for 5 to 7 minutes or until the onion is softened and begins to color, stirring occasionally. Stir in the milk and broccoli mixture into a blender and add the cheese. Process until smooth. The soup will thicken as it becomes uniform in consistency. Wipe out the saucepan and strain the soup through a chinois into the saucepan. Stir in the nutmeg and lemon juice and season with salt and pepper.
- Cook the reserved florets in simmering salted water in a saucepan for 3 to 5 minutes or just until tender. Immediately place the florets in a bowl of ice water to stop the cooking process. Drain and pat dry. Cut off the tops and reserve for the garnish.
- Reheat the soup over low heat if needed before serving. Divide the soup equally among four heated soup bowls and garnish each serving with some of the reserved broccoli tops. Serve immediately.
Recipe reprinted with permission from Chef Michael Saxer’s Cooking with a Private Chef, New Orleans to Newport(New Orleans, Louisiana, 2008).