Broccoli Soup with Pistachio Gremolata
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Broccoli Soup with Pistachio Gremolata

1. Olive oil - 1 tablespoon
2. Leek, thinly sliced - 1
3. Minced garlic, divided - 3 teaspoons
4. Chopped fresh thyme, divided - 1 teaspoon
5. Crushed red pepper - ¼ teaspoon
6. Low-sodium vegetable broth - 4 cups
7. Broccoli florets, divided - 4 cups
8. Cauliflower florets - 2 cups
9. Yukon Gold potatoes, peeled and chopped - ¾ pound
10. Grated Pecorino Romano cheese - ½ cup
11. Lemon, zested and juiced - 1 small
12. Salt - ½ teaspoon
13. Chopped fresh parsley - 2 tablespoons
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.