Can you tell that I like soup? It’s a warm, wintry way to add a vegetable to your dinner, and leftovers make the perfect lunch alongside a simple sandwich. Ever since I watched Mario Batali make broccoli soup (and it looked so easy!) I knew I had to try it. Someone recommended the recipe for broccoli soup from Chef at Home, thickened with oatmeal, and I knew I had to try it for a few reasons. 1. I never had soup thickened with oatmeal, and I wondered how it would taste, and if it would really make it thick enough (could’ve used more), 2. Oatmeal is good for milk production and it’s always nice to add it to dishes when I can, 3. We like finding gluten free recipes, and oats, unlike chunks of day-old bread, make this soup gluten free. Turns out, we like broccoli soup!
So it turns out that pictures of pureed soups are kind of ugly. Pictures of fresh veggies, on the other hand, are quite pretty. So I made the main picture both, to entice you to actually click on the recipe. And maybe you’ll then actually try it?
Also, I really like leeks. And this recipe called for leeks instead of onions, so I knew I should try it. Don’t forget to wash them really well so they don’t get your soup all sandy!
See this oatmeal? It’s basically indistinguishable in the soup. Makes it a tiny bit thick, and you can’t taste it. Next time I’m going to double to oats to make it a little thicker, and maybe the flavor will poke through that way. The broccoli starts out beautiful and green (see above photo), and after cooking and boiling for a while, turns this mushy brown. Normally I wouldn’t want my broccoli to be this color, but when making a soup, it’s just perfect! It’s soft and delicious, just the right texture and flavor for a winter soup.
The picture in the cookbook is way more green than my picture of the soup is. I don’t know how they got their broccoli to stay so bright. And it couldn’t have just been the lighting.
Broccoli soup, adapted from Chef at Home:
- 1 head leeks
- 4 stalks celery (leaves included), diced
- 3 tablespoons olive oil
- 3 heads of broccoli florets (save the stems to roast or for veggie broth)
- 4 cups vegetable broth
- 1/3 cup oatmeal (like I said, I’d increase this to 2/3 cup)
1. In a large pot, saute the leeks and celery in the oil until soft.
1. Add the broccoli florets and saute for about 10 minutes, until the edges just begin to turn brown
3. Add the broth to the pot and bring to a boil.
4. Once boiling, add the oatmeal.
5. Lower the heat and cover. Simmer for one hour. Let cool slightly.
6. Using an immersion blender (or a food processor, regular blender, food mill, or your preferred method of pureeing soups), puree. Reheat on the stove.
The book recommends garnishing with blue cheese. I don’t like blue cheese, but if you do, give it a try!