Really Super Amazing Broccoli recipe
It might seem kind of crazy to ask for a broccoli recipe, but I got a big head in my CSA basket and I want to put it to good use. My expertise doesn't go beyond steaming or roasting and I want to do something special because I don't know how many more like this one I will be getting this season. Does anyone have any really, especially amazing broccoli recipes that I could make to feature this beautiful brassica?
I absolutely agree--I have made this four times in the past two weeks and it is divine! In addition to the original recipe, I have also used cauliflower and carrots with the broccoli, added dried cranberries, red onion, different vinegars--this is very versatile and addictive--there will always be a batch of some sort in our fridge :) Sooooo good...........
I dunno if it's soup weather now where you are, but this is a great recipe that is dead simple, too.
Cream of Broccoli Soup
2 tablespoons butter
1 onion, chopped
2 ribs celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
While broccoli is steaming, melt 3 tablespoons butter in a saucepan over medium heat. Add flour to make a blonde roux. Add milk and stir over medium heat until thick and bubbly.
Puree broccoli mixture with a stick blender. Add milk mixture, and stir to combine. Season with pepper to taste.
Two ways I like to make it:
1. Light - boil briefly until just cooked but still firm, drain and rinse with cold water for a few seconds. Toss with EVOO, salt, pepper, and a little fresh squeezed lemon.
2. Heavy - make a delicious homemade hollandaise and positively drown the broccoli.
Bonus - deep fried broccoli is fantastic! Use the same recipe as for this cauliflower:
I love to saute it (in a little olive oil in a non-stick skillet) until crisp-tender and browning in spots, then throw freshly grated Parmiggiano into the pan and allow it to crisp up alongside the broccoli, like frico. Drizzle with pesto and serve. SO tasty and a good way to let a great head of broccoli shine.