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Greek · Soup
Broccoli Soup with Cashew Cream and Dill
A rustic broccoli, fennel, carrot and potato soup scented with star anise, ginger and garlic, thickened with a paste of cashews, dill, Dijon and lemon in the old Greek manner, and finished with charred florets.
- YieldServes 6
- Hands-on45 min
- Total1 h 30 min
- Difficulty
Ingredients
Soup
- 1 headlarge broccoli, stem chopped, head cut into small florets; 6 to 12 small florets set aside
- 90 mlextra-virgin olive oil, 6 tablespoons, plus more for drizzling
- 1large onion, chopped
- 1 stalkcelery with leaves, chopped
- 1fennel bulb, chopped
- 1medium carrot, peeled and chopped
- 1medium waxy potato, diced
- 1star anise
- 4 clovesgarlic, minced
- 2½ piecesfresh ginger, 1 knob, about 2.5 cm, peeled and minced or grated
- 1.6 Lvegetable broth or stock, 6 to 8 cups
- 240 mlwater, 1 cup
Cashew cream
- 70 graw cashews, 1/2 cup
- 1 tspsherry vinegar
- 1 tspDijon mustard, scant
- ¼ cupfresh dill
- 1 tbspfresh lemon juice
- to tastesea salt and freshly ground black pepper
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