Chef Michael Harr at Food, Wine and Co shared his recipe for Vegetarian Winter Broccoli Soup with Broccoli Floret Carpaccio, Asiago Cheese, and Extra Virgin Olive Oil.
Ingredients: yield 1.5 qt = 4 servings at = 6- 8oz.
- ¼ cup Olive oil
- 1 tsp Garlic crushed
- 1 cup Onions –julienne
- ½ cup Shallots
- ½ cup Celery –sliced
- 1 qt Vegetable Stock
- 3 cups Broccoli florets
- To taste Salt
- 1/2 tsp white pepper
- 2 tbsp Fruity Extra Virgin Olive Oil
- ¼ cup Asiago Cheese, paper thin sliced on mandolin
- ¼ cup Broccoli florets – paper thin sliced on mandolin
- 1 pinch Fleur de Sel
Heat a sauce pot to medium heat and add the garlic, shallots, onions and lightly sweat. Add the celery and cover to sweat once more on low heat. Deglaze with the vegetable stock.
Bring to a simmer and cook until all the vegetables are tender. Once vegetables are tender, season the stock with salt and white pepper. Add the Broccoli florets and bring the stock to a boil and cover. Cook the broccoli florets until they are tender. Remove and place the soup in a bar blender and puree until creamy smooth.
Remove from the bar blender into a serving vessel. Meanwhile, in a small bowl toss the raw broccoli florets thinly sliced with the cheese, fleur de sel and olive oil. Place the soup in a bowl, garnish with the broccoli florets. You may also add croutons if you would like and dress them up by baking the cheese on them at 350f until golden brown and serving alongside the soup.