SilkpieRecipe
Bright Broccoli Soup with Toasted Sunflower Seeds
Texture
Garnish
On the plate

Soups & Stews · European

Bright Broccoli Soup with Toasted Sunflower Seeds

4.3 (94 cooks rated this)

Brief cooking keeps this broccoli soup a vivid spring green, and a single potato gives it body without any cream. Toasted sunflower seeds and a couple of blanched florets add crunch to the smooth, peppery puree.

15 min Prep
20 min Cook
35 min Total
4 Servings
Easy Difficulty
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Test kitchen note: Cook the broccoli only until just tender and blend immediately; five extra minutes on the stove turns the color olive drab.

Method 6 steps

  1. Toast the sunflower seeds in a dry skillet over medium heat until golden, about 4 minutes, and set aside.

  2. Heat the olive oil in a pot and cook the onion and garlic until soft, about 5 minutes.

  3. Add the potato and stock, bring to a boil and simmer for 8 minutes.

  4. Set aside 8 small florets. Add the rest of the broccoli to the pot and simmer 6 to 7 minutes, until just tender. Blanch the reserved florets in the same pot for the last 2 minutes and lift them out.

  5. Blend the soup until very smooth, then stir in the lemon juice and season with salt and pepper.

  6. Serve topped with the reserved florets and toasted seeds.

That is the whole pie. Enjoy every slice.

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