Here’s my high-tech approach to tracking the many recipes I find online that I’d like to try: I open a new tab in my browser with the recipe I want to remember and leave it there until my computer slows to a crawl because I haven’t rebooted in days. Then I shut my computer down and start all over again. Efficient, right? (I do technically have a Pinterest account, but I guess I’m a slow adopter.) (There’s also this list.)
Luckily, this chilled broccoli soup recipe from Sassy Radish appeared at just the right moment in my life, and I was able to press it into action right away. Nash’s graced us with both broccoli and green garlic in our CSA box this week, Seattle provided us with soup weather today, and the rest, as they say, is history.
We ate the soup warm the first time, as eating a cold broccoli soup would have required either advance planning or patience, neither of which I could muster today. But now that it has thoroughly chilled in the fridge, I can confirm that it also makes an excellent chilled soup as intended. Either way, a crusty chunk of bread and a soft cheese alongside will make this a a nice summer meal.Broccoli and Green Garlic Soup: Trim the woody stem-ends from a bunch of green garlic and chop it into 1/2″ lengths. Chop a pound of broccoli into florets, then peel a thick layer from the stems and chop those too. Cook all the broccoli and green garlic in olive oil over medium-high heat until browned in a few spots. Add 4 c. water and 1 tsp. salt and bring to a boil, then lower the heat and simmer about 15 minutes, until the broccoli is tender. Puree the soup until smooth. Add 1 c. plain whole-milk* yogurt, a handful of chopped dill, a good glug of olive oil and the juice of half a lemon and stir well. The original recipe has you puree the soup again with these additional ingredients, but I just stirred them in and liked the crunch of the dill. Taste it and see what you think; give it another whirl in the blender or adjust the seasonings as you see fit. Serve hot or cold, garnished with a swirl of yogurt or squeeze of lemon and a few drops of olive oil.
*Be careful using low-fat dairy products in hot soups; the heat can make them curdle. If you want to use lower-fat yogurt, allow the soup to cool for a bit before adding it.