Witches
Brew Soup
For
the soup:
1-1/2
tablespoons olive oil, divided
1
large onion, chopped
2
cloves garlic, minced
2-1/2
pounds broccoli, cut into 1-inch broccoli florets
5
cups vegetable broth
1
teaspoon dried thyme
1/2
teaspoon dried rosemary
1
teaspoon salt
1/4
teaspoon pepper
1
pound baby spinach leaves
1/2
cup walnuts, chopped
freshly
grated smoked mozzarella, for serving
For
the spiderweb:
plain
greek yogurt
milk
squeeze
bottle
toothpick
To
make the soup - set a large stockpot over medium heat. Add in 1
tablespoon of the olive oil. When hot, add onion. Cook for about 4 to
5 minutes, stirring occasionally, until soft. Add garlic and cook for
30 seconds, until fragrant.
Add
broccoli florets and the remaining 1/2 tablespoon of the olive oil.
Cook for about 2 minutes, stirring occasionally, until bright green.
Add in the broth, thyme, rosemary, salt and pepper.
Partially
cover the pot with the lid and then bring to a boil. Reduce the heat
and simmer for about 6 to 8 minutes, until the broccoli is tender.
Add the spinach leaves to the pot (you may need to do this in two
batches). Continue to cook until wilted, about 2 minutes. Remove from
the heat.
Very
carefully, in batches puree the soup in a blender until smooth.
Return the soup to the pot.
Taste
and add additional salt/pepper if needed.
Ladle
the soup into bowls. Make spiderweb. Sprinkle with some chopped
walnuts and cheese as desired.
To
make a spiderweb - add a few tablespoons of greek yogurt to a
small bowl. Add in a tablespoon or so of milk. Mix together until
completely smooth. Mixture should be liquid enough to squeeze out of
the bottle, but not too runny.
Transfer
the mixture to a squeeze bottle. Make three circles (one inside the
other) on the top of the soup. Drag a toothpick through the circles,
starting from the center and moving outward, to make a spiderweb.
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