It’s still not quite warm enough for me outside. We are still in soup mode. This recipe, from Je Mange la Ville, was much better than I had hoped. I thought it would be a simple tasting soup, but something different than most of the soups I make with beans and a variety of vegetables. This soup was creamy, flavorful and very very filling.
2 tbsp olive oil
1 medium yellow onion – diced
1 pound broccoli florets
4 C. low-sodium chicken broth (substitute with vegetable broth to make it vegetarian)
1/2 cup white wine
8 oz mascarpone cheese (Italian cream cheese)
2 tbsp toasted walnuts
1 bunch fresh basil leaves
Salt & pepper
In a soup pot, heat the oil and add the onion. Saute for a few minutes before adding the broccoli, cut up into pieces. Mix around for a minute before adding the wine. Smell the lovely smell and then add the broth. Heat to a boil and then turn down to simmer for 10 minutes.
While the soup is simmering, toast walnuts in a non-stick skillet. Clean the basil as well. After 10 minutes, add the soup in TWO BATCHES to a food processor. Seriously, don’t try to do it all in one batch or you will have broth all over because CLEARLY liquid can get out of the food processor. I will not make this mistake again. Ahem. Anyway, process the broccoli and onion and add the cheese, basil and pine nuts to the second batch. Return to the pot and keep on low heat before serving. Season with salt and pepper to taste.
Notes: We had this soup and some garlic bread and were stuffed. I also have half a container of marscapone cheese left. I can’t wait to find something to do with that.
Servings: 6 bowls