Broccoli Redemption: A Soup Even Bush Would Love
Broccoli + Green Pea Soup
On March 22, 1990, broccoli became the subject of every American’s conversation. Why? Because President George Bush (the first one) declared that he hated eating broccoli throughout his childhood and, now that he was President of the United States, he wasn’t going to eat it anymore. Oh, the controversy and Saturday Night Live skits that ensued!
If only President Bush had tried this Broccoli + Green Pea Soup, he most definitely would have changed his mind.
Consider this inventive combo a “shoulder season” soup … or any season really. My husband and I enjoy this soup all the year ’round. Silky smooth and the color of fresh spring peas, it primarily relies on broccoli for its body and flavor. It’s versatile, too. Toss in a few handfuls of fresh spinach or even some crisp lettuce leaves instead of the peas. Or, throw all of that in with the peas still in play to deepen the color and add more flavor.
Serve it up cold, too
Throwing in a handful of fresh basil in the final step of blending transforms it to a tasty cold summer soup. And, consider sprinkling a tablespoon or so of freshly grated Parmesan cheese just before you dish it out or grate the cheese over the top when you are serving it.
Use this recipe as a template for what flavors you love best and experiment!
Broccoli + Green Pea Soup
Instead of relying on cream in many of my soups, I often begin slowly sweating onions in butter to create a “flavor base.” This coaxes out the flavor from the onions and results in a beautiful creaminess to puréed soups. The trick is to slowly heat to allow the onions to simmer without coloring them.
This recipe is timed to preserve as much of the color of the vegetables as possible so I suggest working with a timer. Bringing the heat to a boil each time you add something to the pot, and then reducing to a simmer ensures your soup will hold the beautiful green color.
Yield 3 ½ quarts
Serves 8 -10