Broccoli and Celery Soup

Name: Broccoli and Celery Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cups diced celery (4 stalks); 4 cloves garlic, minced; 2 pounds broccoli florets; 1/2 cup short-grain rice or 1 small potato, peeled and cubed; 2 quarts vegetable stock or water; 1 bouquet garnie made with a bay leaf, a Parmesan rind, and a couple of sprigs each parsley and thyme; Salt and ground pepper, to taste; 2 ounces baby spinach leaves; 2 tablespoons chopped parsley, tarragon or chives, for garnish; Lemon juice, to taste; Optional garnishes: drizzle of olive oil, a scoop of Greek yogurt, grated Parmesan

Ricardo @tallcook

Manhattan, New York, United States

This puréed soup is fantastic. Served hot it will warm you up in the winter. Served cold it is a refreshing lunch in the summer. Don’t forget the garnishes.

#vegetarian

This puréed soup is fantastic. Served hot it will warm you up in the winter. Served cold it is a refreshing lunch in the summer. Don’t forget the garnishes.

#vegetarian

Ricardo @tallcook

Manhattan, New York, United States

This puréed soup is fantastic. Served hot it will warm you up in the winter. Served cold it is a refreshing lunch in the summer. Don’t forget the garnishes.

#vegetarian

This puréed soup is fantastic. Served hot it will warm you up in the winter. Served cold it is a refreshing lunch in the summer. Don’t forget the garnishes.

Saved

Ingredients

1 hour

6 servings

1 tablespoonolive oil
1medium onion, chopped
2 cupsdiced celery (4 stalks)
4 clovesgarlic, minced
2 poundsbroccoli florets
1/2 cupshort-grain rice or 1 small potato, peeled and cubed
2 quartsvegetable stock or water
1bouquet garnie made with a bay leaf, a Parmesan rind, and a couple of sprigs each parsley and thyme
Salt and ground pepper, to taste
2 ouncesbaby spinach leaves
2 tablespoonschopped parsley, tarragon or chives, for garnish
Lemon juice, to taste
Optional garnishes: drizzle of olive oil, a scoop of Greek yogurt, grated Parmesan

Saved

Steps

1 hour

1

Heat the olive oil over medium heat in a Dutch oven and add the onion and celery. Cook, stirring, until tender, about 5 to 8 minutes. Do not allow these ingredients to brown. Add a generous pinch of salt. Add the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
2

Make bouquet garnie
3

Add the broccoli, potatoes or rice, water or stock, bouquet garni, and salt, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Using a hand blender purée the soup.
4

Stir in the spinach and let sit for a minute off the heat. Using a hand blender purée again the soup. Add freshly ground pepper, taste and adjust salt. Return to the pot and heat through, stirring. Adjust seasoning to taste with salt and pepper.
5

Serve each bowl with some lemon juice, a sprinkle of chopped herbs and with other garnishes of your choice.