Seared Broccoli & Potato Soup
Ingredients:
1/2 Cup Olive Oil
2 Heads Broccoli (about 2 pounds)
2 1/2 Teaspoons Kosher Salt
2 Tablespoons Unsalted Butter
1 Large Spanish Onion, diced
5 Cloves Garlic, chopped
1/2 Teaspoons Black Pepper
1/4 Teaspoon Red Pepper Flakes
1/2 Pound Potatoes, peels and sliced thinly
1/2 Teaspoon Lemon Zest
1 1/2 Tablespoon Fresh Lemon Juice
Grated Parmesan (measure with your heart)
Flaky Sea Salt and Broccoli Flowers to finish
Directions:
1. In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
2. Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and ½ teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
3. Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.