Thursday, September 02, 2010

Spicy vegan "cream of" broccoli soup

I made this today to use up some broccoli that needed a home, vaguely inspired (sadly) by a recipe I read earlier in the week in a Hannaford "Fresh" magazine lying around the waiting room of the dentist's office. I wasn't really expecting it to be as delicious as it was. It is also a good way to use broccoli stalks and leaves if the people you cook for will only eat florets (like 2 people in my household).

2 stalks broccoli, chopped
1 onion, chopped
extra virgin olive oil
a couple of pinches red pepper flakes
white wine (I probably used about 1/2 cup)
1 can cannelini beans

1. Heat a little olive oil in a saucepan over medium-high heat and add onions and red pepper flakes. Cook until onions are starting to brown.

2. Add broccoli pieces and cook for a minute or two, until they turn bright green.

3. Add white wine, stir to make sure nothing's sticking to the bottom of the pan, and raise heat to high. Reduce white wine by half.

4. Add beans and just enough water to almost cover (you want to err on the side of less water: you can always thin the soup later with more water; thickening it is much more difficult). Season well with salt.

5. Cover the pan, bring to a simmer, and simmer for 15-20 minutes, until broccoli pieces are thoroughly tender.

6. Whiz up with an immersion blender, adding more water if too thick. Garnish each bowl with a drizzle of olive oil and some freshly ground black pepper.

Serve with toast or croutons.