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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From the November 2004 issue of First magazine. I like the added touch of the hearts with each serving. Ingredients:
1 large yellow onion, peeled and chopped |
2 tablespoons butter |
3 cups fresh broccoli or 3 cups fresh broccolini, chopped |
4 cups fresh chicken stock, divided |
1 cup buttermilk, divided |
3 ounces goat cheese, divided (chevre is a good choice) |
1 fresh bay leaf, bruised |
1 dash freshly grated nutmeg |
salt |
pepper |
Directions:
1. In a stock pot, cook the onions over medium heat in the butter for about 8 minutes. Add broccoli and half the stock; bring to almost a boil.
2. Using hand held immersion blender, puree the broccoli mixture until smooth.
3. Stir in the remaining broth, 1/2 cup buttermilk, 2 ounces of the goat cheese, bay leaf and nutmeg. Heat for 5 minutes but do not boil.
4. Adjust seasoning and add salt and pepper.
5. In a plastic bag combine the remaining buttermilk and cheese. Mix together. Snip the corner of the plastic bag.
6. Pipe dots on top of the soup, dragging a toothpick through the dots to form hearts .
7. Serve warm.
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