Monday, January 4, 2010
Broccoli Soup w/ Herbed Goat Cheese & Toasted Walnuts
Typically, my soups have stock in them for a nice hearty base, but this simple soup is just broccoli and water. We're going to throw in some creamy cheese and warm walnuts for a twist, but the soup itself is as simple as can be. As you're eating this dish, the cheese melts into the soup creating a velvet texture on the back of your spoon.INGREDIENTS
2-1/2 lb. Broccoli
1 Slice of Goat Cheese*
1/4 C. Walnuts or Almonds
Salt & Pepper
*I took some goat cheese and rolled it in some Italian Herbs, then formed it into a roll and placed it in the fridge to set. This way I could cut circles out of it.
Cut the broccoli into florets. Bring 1 quart of water to a boil. Salt the water, add the broccoli, then salt the broccoli in the pot. Simmer the broccoli for about 3-4 minutes with the pot covered. Keeping the lid on the pot will boil the broccoli rapidly and maintain it's bright green color. Drain the broccoli and reserve the boiling liquid.
Puree the broccoli in a blender or food processor, with enough of the liquid to fill the blender half way. Reheat the soup in the pan; adjust the seasoning. While the soup is reheating, toss the walnuts into a dry skillet and toast until fragrant. I placed the walnuts in the center of the bowl, then placed the wheel of herbed goat cheese on top and seasoned with cracked pepper. Finally, I poured the soup down only one side of the bowl making sure not to cover the goat cheese. I finished the soup with a drizzle of olive oil.