Makes six servings
Prep time: 10 minutes
Cook time: 20 minutes
- 2 lbs. broccoli crowns
- ½ cup minced onion
- 4 cups water
- 2 tsp. salt
- Juice from half a lemon
- Salt and pepper to taste
- 3 to 4 oz. smoked trout fillet, flaked
- ¼ cup chopped fresh chives
- Freshly grated Parmesan (optional)
In a large pot over medium-high heat, simmer the broccoli and onion in the salted water until just tender, about eight to 10 minutes. Don’t overcook the broccoli: It should still be a vibrant green color.
Transfer the cooked broccoli, onions, and liquid to a blender or a food processor and purée in batches until the soup reaches a smooth consistency. Season to taste with a squeeze of lemon, plus salt and pepper.
Return the soup to the pan and warm before serving, if desired. Serve in individual bowls topped with the smoked trout, fresh chives, and Parmesan.
Excerpted with the permission of VeloPress from Feed Zone Table by Chef Biju Thomas and Allen Lim, PhD. Try more recipes at feedzonecookbook.com.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors
Photography by Aaron Colussi