Seared Broccoli and Potato Soup

from The New YorkTimes

via Richard and Marilyn Lonergan

preparation time: 50 minutes

serves 6

½ cup olive oil, divided

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 teaspoon black pepper, more for finishing

¼ teaspoon red pepper flakes

½ pound potatoes, peeled and thinly sliced

1 quart low-salt chicken stock or water

¼ teaspoon finely grated lemon zest

1½ tablespoons fresh lemon juice, 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 one side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with salt and set aside.

Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onion, garlic, and black and red peppers, Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot along with broth or water. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.

Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture if desired. If too thick, thin with additional broth. Stir in lemon juice. Finish with a drizzle of olive oil.

This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, 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. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup.