Recipe information
Ingredients for - Broccoli Soup with Pistachio Gremolata
4. Chopped fresh thyme, divided - 1 teaspoon
7. Broccoli florets, divided - 4 cups
14. Coarsely chopped shelled pistachios - 2 tablespoons
How to cook deliciously - Broccoli Soup with Pistachio Gremolata
1. Stage
Heat oil in a large saucepan over medium heat. Add leek and 2 teaspoons garlic; cook, stirring, until tender, 3 to 4 minutes. Stir in 1/2 teaspoon thyme and crushed red pepper; cook until fragrant, about 1 minute more.
2. Stage
Stir in broth, 2 cups broccoli, cauliflower, and potatoes; bring to a boil. Reduce heat and simmer, covered, until very tender, about 10 minutes.
3. Stage
Blend with an immersion blender until very smooth. Stir in cheese, lemon juice, salt, and remaining 2 cups broccoli. Simmer, covered, until broccoli is just tender, about 5 minutes.
4. Stage
Make gremolata by stirring together remaining 1 teaspoon garlic, 1/2 teaspoon thyme, lemon zest, parsley, and pistachios in a small bowl. Sprinkle over servings.