That’s right veggy fans, Broccoli Soup!
As much as I would like to take full credit for this recipe I can’t. All the credit goes to Gordon Ramsay (you might have heard of him.) That gorgeous, half crazy, chef that I can’t seem to get enough of. Over Christmas while I was Googleing his Beef Wellington preparation I happened on this broccoli soup recipe and thought; there is NO WAY it’s that simple. As a dare to myself I decided to make the soup to debunk the recipe, like the tail wagging the dog.
I’ll say it, I’m a complete &$#!*%* idiot. Not only is is simple, it’s simply delicious.
If you’re in the mood to impress your friends with a fantastic soup and you don’t want to divulge how long it took to make, or the complete ingredient list, trust me, you’ll look like a genius.
Gordon Ramsay’s Broccoli Soup
1 1/2 bunch of Broccoli – you’ll only need the florets
Salt & Pepper to taste
1 small log of Goat Cheese
Bring the water to a rapid boil in a 5 quart pot (water level should be enough to cover the broccoli.) Do Not add anything to the water – just water and broccoli. Cook the broccoli until a paring knife goes through the broccoli easily (do not overcook the broccoli – it should be slightly firm.) Using a slotted spoon take the broccoli out of the water and put into a blender. Take the broccoli water (you just made your own broccoli stock) and fill the blender 1/2 way with the water. Season with salt and pepper and pulse the blender until the broccoli blends with the water, then give it a full spin for about 45 seconds. Taste the soup, add salt and pepper, blend again, taste again until you have the soup to your liking. Remember you can always add salt and pepper, you can’t subtract, so don’t be too heavy handed.
Cut or crumble the goat cheese into the center of the bowl and pour the soup from the blender into the bowl. Pour around the cheese so the soup doesn’t cover it.
I’m not joking, it’s beautiful, easy, and delicious!