Equipment
Ingredients
Vegetable Base
- 45 g unsalted butter, room temperature
- 1 leek, sliced, white and light green parts only
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 250 g yukon gold potato, peeled and diced into 2cm cubes
Greens
- 500 g standard broccoli, florets separated, stems peeled and chopped
- 200 g broccoli rabe (rapini), woody ends trimmed, roughly chopped
Liquid & Finish
- 1000 ml vegetable stock, high quality
- 120 ml heavy cream, 35% fat or higher
- 15 ml lemon juice
- kosher salt
- white pepper
Nutrition (per serving)
Method
Bring a pot of salted water to a boil. Blanch the broccoli rabe for 2 minutes to set the color and tame the bitterness, then immediately shock in ice water. Drain and set aside.
In a large heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and celery. Sauté for 6-8 minutes until softened and translucent, but not browned.
Add the minced garlic and sauté for 1 minute until fragrant. Add the diced potatoes, chopped standard broccoli stems (reserve florets), and vegetable stock. Bring to a simmer.
Once the potatoes are tender (knife slides in easily), add the standard broccoli florets. Simmer for 4-5 minutes until the florets are tender but still bright green.
Remove the pot from heat. Stir in the blanched broccoli rabe. Using an immersion blender (or transferring to a standard blender in batches), puree the soup until completely smooth and velvety.
Stir in the heavy cream and lemon juice. Season with salt and white pepper to taste. If the soup is too thick, adjust with a splash of water or stock. Serve immediately.
Chef's Notes
- Using potatoes for thickening instead of flour (roux) keeps the flavor cleaner and the texture glossier, while also making the dish gluten-free.
- The blanching step for the rabe is non-negotiable. It removes the aggressive tannins that can otherwise overpower the sweet broccoli.
- For a restaurant-style garnish, reserve a few small florets of broccoli and rabe, roast them until crispy, and float them on top with a drizzle of olive oil.
- White pepper is preferred over black pepper for aesthetic reasons, but it also adds a unique earthy heat that pairs well with brassicas.
Storage
Refrigerator: 4 days — Store in an airtight container. Color may dull slightly over time.
Freezer: 3 months — Texture may separate slightly upon thawing; blend briefly after reheating to restore emulsion.
Reheating: Gently warm over low heat, stirring frequently. Do not boil vigorously after cream has been added.
