a matter of time

February 03 2010 by Kristin at The Kitchen Sink in Uncategorized » 18 comments

The first days of February may seem like an odd time for this recipe. With January behind us, along with all of its fresh-starts, clean slates and hopeful resolutions, surely now is not the time for broccoli soup, right? Laced with spinach, for goodness sake? Isn’t this the month when we are finally permitted, with goody-two-shoes-January behind us, to usher in football fare and heart-shaped confections? Aren’t we done, you might ask, with such pinnacle-of-health type culinary endeavors until January 2011?

Well, no. We’re not. Especially when such endeavors are bright and zippy, undeniably green. All of these qualities speak to my hopeful side, the one looking toward spring and tulips, reopened farmers’ markets, opening day and budding trees. My practical side, though, the one that’s aware that the dratted groundhog spent more time looking at his shadow than looking toward spring, is satisfied by cupping a warm mug full of this soup, by its incredible earthiness, by its barely-there creaminess and richness, by its tickle of spice.

So, you could say that it’s a soup for this current seasonal purgatory we’re all suffering, ready for winter to be behind us but fully aware that we’ve still got a long march (no pun intended) to endure. I’m recently back from a ridiculously fun ski weekend with college friends (more on that soon!) and it’s left me frantically flipping through my date book, realizing just how many flips there are between now and the next vacation, the next decent chance for warm weather, the next season.

I’m relying, it seems, on this soup to soothe the pain. I have every confidence it’s up to the task.

And that’s why I’m singing this soup’s praises, even here in February, a month that I’ve been looking forward to for, oh, all of January, if only because it’s that much closer to March or, better yet, April. Speaking of singing this soup’s praises, I’ve arrived at this recipe by way of Orangette and, then, Seven Spoons. Endorsements from both Molly and Tara made it all but a matter of time until a pot of this emerald soup bubbled on my own stove. And that’s exactly what happened, as soon as February rolled around.

Broccoli Soup with Lemon Cream
Adapted from Orangette’s Molly Wizenberg, with additional inspiration from Tara at Seven Spoons

Yield: 4 to 6 servings

For the soup:
1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium leeks, white and tender green parts only, sliced
1 small yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 pounds broccoli, both crowns and stems, trimmed and coarsely chopped
4 cups chicken or vegetable stock, plus water as needed
1 rind (about 2 inches square) from a piece of Parmesan cheese
1/4 to 1/2 teaspoon crushed red pepper flakes (to taste, depending on your affinity for spice)
3/4 teaspoon kosher salt, or less if your broth is well salted
2 cups spinach

For the sour cream:
1 cup sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup finely grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon pressed or minced garlic

In a stockpot or Dutch oven, warm the butter and oil over medium heat. Add the leeks and onion, and cook, stirring occasionally, until they have softened and the onion is translucent, about 10 minutes. Add the garlic, and cook for one minute. Add the broccoli and stock, and as much additional water as needed to cover the broccoli. Next, add the parmesan rind, crushed red pepper flakes and salt, and stir to mix. Bring to a boil, reduce to a simmer, and cook, partially covered, until the broccoli is almost tender, about 15 minutes. Add the spinach, cover and allow to simmer until the spinach has become soft.

While the soup cooks, prepare the cream. In a medium bowl, stir together the sour cream, lemon zest, lemon juice, grated Parmesan, salt, and garlic, mixing until fully combined. Taste, and adjust as necessary.

To finish the soup, remove the Parmesan rind. Using a blender and working in small batches – when puréeing hot liquids, never fill the blender more than one-third full – purée until very smooth. (Alternatively, purée it in the pot with an immersion blender.) Return the soup to the pot, add a few dollops of the cream mixture (about 1/3 cup) and stir to incorporate. Taste for seasoning, and adjust as necessary. If needed, rewarm the soup gently over low heat.

Serve the soup with a spoonful or two of the remaining cream on top.

18 comments so far. »
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Half Assed Kitchen says on February 03 2010 at 10:02 pm:

I need a cute little wooden table like that. Your photos have the perfect rustic yet sophisticated flare. Soup looks good too.
Whitney says on February 03 2010 at 10:07 pm:

I’ve had the soup bookmarked for a while. Looks like I need to give it a whirl!

I can’t wait for the farmer’s markets to come back. And no the twice monthly indoor Green City just doesn’t cut it.
Carrie says on February 04 2010 at 7:06 am:

Awesome recipe! I love that ingredient list. And the lemon cream on top sounds wonderful!
Monika says on February 04 2010 at 9:22 am:

This looks so gorgeous; I will definitely be trying this! Nothing like making and eating soup to pass the winter hours…
Dawn (KitchenTravels) says on February 04 2010 at 12:54 pm:

Think of it this way: the longer winter lasts, the more chances you’ll have to go skiing.
tara says on February 04 2010 at 8:56 pm:

When I saw these photos on flickr, I pegged it as Molly’s soup right away. It’s such a good one. So glad I could play even the tiniest part in your winter warm-up.

Have a lovely weekend, Kristin!
The Rowdy Chowgirl says on February 04 2010 at 9:13 pm:

Mmm! This soup looks like the perfect bridge between winter and spring!
Danielle says on February 04 2010 at 9:45 pm:

This sounds fantastic! Going on my meal plan for next week. I’ve been a reader of yours for a couple months now… and just need to say that I eagerly await your posts. Great great blog.
Lucy says on February 05 2010 at 3:28 am:

wow – a use for parmesan rind – brilliant I love it!
Ashly - Nysdelight says on February 05 2010 at 7:37 am:

This looks delicious! A must try once I get my kitchen back, I love vegetable soups they are so wholesome.

Love the pictures! Great shots.
Kristin at The Kitchen Sink says on February 05 2010 at 7:46 am:

Half Assed Kitchen: Thank you! Hauling that wooden table in from the deck is one of the best things I ever did. It was a Thanksgiving necessity, turned permanent fixture.

Whitney: I wholeheartedly recommend it.

Carrie: Yes, the lemon cream is just the thing. Molly advises to hang on to leftovers for all sorts of uses and I think she’s on to something.

Monika: If we must have winter, at least we have soup.

Dawn: I admire your optimism! : )

Tara: Good eye! And your part was far more than tiny, my friend. I remember reading about that swift unemcumbered arc like it was yesterday. : ) You have a good weekend, too.

The Rowdy Chowgirl: Yes! That’s exactly what it is. Well said.

Danielle: Your note made me smile this morning. Thank you.

Lucy: I know! I have several rumbling around the cheese drawer at all times. And it made all the difference in this soup.

Ashly: Thank you!
kate says on February 06 2010 at 8:00 am:

I’ve become almost irrationally nuts for anything lately that has spinach or leeks in it. Both, and I could be had for a price. Not sure what it is, but I’ve almost been inventing ways to eat them these days. With the addition of broccoli, I might start dancing on a table from this.
my spatula says on February 06 2010 at 8:02 pm:

such beautiful shots. yay! there’s broccoli in the fridge crying out for this soup.
Malin says on February 07 2010 at 12:17 pm:

in my case, this is exactly the time for such a recipe. Just finished a burger with chips and muffins for dessert. Puh! This winter and weather has been hard on my diet. No resolution in sight, I’m afraid. Detox me now!
Megsie says on February 08 2010 at 9:33 am:

I made this last Thursday and LOVED it. It is nice and spicy and just plain yummy! Thank you for a wonderful dinner.
molly says on February 09 2010 at 12:23 pm:

ANYtime’s the right time for this soup. It is fantastic and brilliant and totally luxurious. In my book, anyway.
Tessa says on February 21 2010 at 8:17 pm:

I just bought that dishtowel used in your photos! I’m glad it photographs well
Elizabeth says on August 15 2010 at 6:06 am:

This looks really good and amazing. Your blog is wonderful with beautiful pictures and fantastic recipes. I have enjoyed every minute spent here!