Equipment
Ingredients
Broccoli Potato Potage
- 30 g unsalted butter
- 150 g leek, white and light green parts only, thoroughly washed and sliced
- 300 g yukon gold potatoes, peeled and roughly diced
- 1000 ml vegetable broth, hot
- 500 g broccoli, florets separated, woody stems peeled and diced
- 60 ml heavy cream
- kosher salt
- black pepper
Basil Pistou
- 30 g fresh basil, leaves only, thoroughly dried
- 1 garlic, smashed
- 60 ml extra virgin olive oil, high quality
- 20 g parmesan cheese, finely grated
- 2 g flaky sea salt
Nutrition (per serving)
Method
Prepare the vegetables on a cutting board using a chef's knife. Slice the leeks, dice the peeled potatoes, separate the broccoli florets, and peel and dice the broccoli stems. Keep the florets and stems separate.
Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced leeks and a pinch of salt. Sweat the leeks until they are completely soft and translucent, but not browned.
Add the diced potatoes, diced broccoli stems, and hot vegetable broth to the pot. Bring to a boil, then reduce the heat to maintain a gentle simmer at roughly 90°C/195°F. Cook until the potatoes and stems are tender.
Add the broccoli florets to the simmering liquid. Cook briefly, just until the florets turn vibrant emerald green and are tender-crisp. Do not overcook, or the soup will lose its vibrant color.
While the soup is finishing, prepare the pistou. In a mortar and pestle, crush the garlic and flaky sea salt into a paste. Add the basil leaves in handfuls, pounding them against the sides of the mortar until broken down. Slowly drizzle in the olive oil while stirring, then mix in the grated parmesan cheese.
Remove the pot from the heat. Transfer the soup to a high-speed stand blender in batches (taking care with the hot liquid) and puree until exceptionally smooth and velvety. Return to the pot, stir in the heavy cream if using, and adjust seasoning with kosher salt and freshly ground black pepper.
Ladle the hot soup into warmed serving bowls. Swirl a generous spoonful of the basil pistou over the surface of each portion just before bringing to the table.
Chef's Notes
- Maximizing yield: Never throw away the broccoli stems. Peeling away the tough, fibrous outer layer reveals a tender, sweet core that is excellent for building the soup's base without affecting the color of the florets.
- Preserving color: The primary enemy of a green vegetable soup is prolonged heat and acid. Never add lemon juice or vinegar to the pot; if you want an acidic lift, add it to individual bowls just before serving.
- Pistou technique: Traditional Provencal pistou is made entirely without nuts, distinguishing it from its Italian cousin, pesto. Using a mortar and pestle rather than a food processor bruises the basil leaves, releasing essential oils for a far superior aroma.
Storage
Refrigerator: 4 days — Store soup and pistou in separate airtight containers to preserve the vibrant colors.
Freezer: 2 months — Freeze the soup base only. Potatoes may cause a slight textural change; blend again when reheating.
Reheating: Warm gently on the stove over medium-low heat, stirring frequently. Do not boil. Add pistou only after plating.
