Seared Broccoli and Potato Soup

from The New York Times

adjusted by Richard Lonergan

preparation time: about 1 hour

serves 6

½ cup extra-virgin olive oil, plus more as needed

2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced

1 teaspoon Kosher salt, more to taste

2 tablespoons unsalted butter

1 large Spanish onion, diced

5 cloves garlic, chopped

½ teaspoons black pepper, more for finishing

½ pound potatoes, peeled and thinly sliced

1 quart water or chicken stock

¼ teaspoon finely grated lemon zest

1½ tablespoons fresh lemon juice, or more to taste

In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all of the broccoli has been browned, season with ½ teaspoon salt and set aside.

Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions, garlic, pepper, and ½ teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 8 minutes. Add potatoes to the pot with water or stock and remaining ½ teaspoon salt. Bring to a simmer, cover pot and cook until potatoes are just tender, 10 minutes. Add broccoli, cover again and cook until tender, another 10 minutes.

Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan and a drizzle of olive oil.

This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself.