| Remove the florets
from 4 bunches broccoli and set aside. Use a small sharp knife to
peel the stems, discarding the hardest bottom part. {The peeling takes
time but the outside of the stem is too stringy and tough to use and the
inside provides the substance and flavor of the soup. ) Cut the peeled
stems into 1 inch pieces, barely cover with water and cook until
soft. When done, puree the stems in their liquid.
Meanwhile, melt 3/4
stick sweet butter. Add 3/4 c. flour and stir for several
minutes. Add 2 c. heavy cream and the pureed broccoli stems and
liquid. Add 1/2 c. tamari, a dash of Tabasco, 2 oz. Swiss
cheese and 2 oz. raclette cheese (if available). Also add some
grated nutmeg, the juice of 1/2 - 1 lemon and more milk
or cream if soup is too thick. When seasoning is right, thinly
slice about half of the florets lengthwise and add them to the soup. (The
rest may be used for omelets, Raclette dinner or with salads.)
Continue cooking
until florets are barely done and still crisp. Do not overcook. Reheat
leftover soup with care so that florets retain their freshness.
Serves 8
 |
Broccoli
Mornay Soup From