steamed broccoli and pea soup

September 3, 2013 § 44 Comments

Broccoli (and peas for that matter) can be quite insipid as a side dish.  We do like steam broccoli as long as there is a good dipping sauce made up of yogurt and sweet chili sauce or a garlic rosemary aioli.  Every week I toss a few different green vegetables in the shopping basket and sort out the cooking later, which most likely is a steamed side.  This particular evening was perfect soup weather.  Deciding to keep it light (no cheese or cream), fresh and of course easy, I set out to make broccoli soup.


I n g r e d i e n t s

  • 1 large head of broccoli, approximately 4 cups
  • 2 cups fresh or frozen peas
  • 3-4 cups of stock, chicken or vegetable
  • 4 slices of good quality bacon, cooked and chopped
  • 1/3 cup pecans or pistachios, toasted and chopped
  • small handful of chives, finely chopped
  • a splash of cream or half and half (very optional)

Steam the broccoli and peas in a large pot until tender.  Drain and place in a blender…if you are using a hand blender return the broccoli and peas to the pot.  Puree until nicely mixed and mashed.  Meanwhile, cook bacon until crispy, then chop into little bits.  Place the nuts of choice in a non-stick skillet and toast them while occasionally giving the pan a good shake.  Once your green puree is back into the pot pour enough stock in until desired consistency.  Cook for 5 or 10 minutes.  Serve with a drizzle of cream (or not), chopped bacon, nuts and chives.
Serves 4.


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