Starting your fall dinners with a bowl of this green goodness will warm you up, delight your palate and make you feel good – so many reasons to adopt this French routine.
Fall is such a privileged time of year to indulge in cozy meals and earthy dishes. And in France, Fall echoes with digging up your big pots from the pantry, turning on the stove top and simmering warm and earthy concoctions. The French are world-famous for their slow-cooked earthy cuisine, not least of which is their soups. French are in fact masters of the act of combining various ingredients in a large pot to create nutritious and filling soups. Bouillon (Broth), onion soup, cream of mushroom, lentil soup or squash velouté … Classic French cuisine generated many of the soups we know today. Soups are staples on a French table, and it is still tradition today to start your dinner with a bowl of warm, delicious soup.
This recipe is inspired from Jamie Oliver’s broccoli soup. I love his addition of the celery and mint to make this soup unique and vibrant. The celery is subtle, just enough to let the broccoli shine through and marry graciously with the mint. And for a Northern French take on it, I switch the olive oil for butter as the base of the broth, giving the soup a delicate sweetness as well.
- 1 clove of garlic
- 2 sticks of celery
- 400 g broccoli
- ½ a bunch of fresh mint
- 1 tablespoon butter
- 1 litre vegetable stock
- Ricotta cheese and mint leaves for garnish
- Prep your veggies: peel and finely chop the garlic, trim and roughly chop the celery and broccoli.
- Pick the mint leaves, then finely chop most of them (saving a few baby leaves for garnish).
- Heat the butter in a big pot, then soften the garlic and celery for about 2 to 3 minutes, until the celery becomes slightly translucent. Add the stock, let it warm up and add the broccoli.
- Continue cooking for another 5 minutes, throw a handful of mint leaves, and blitz in a food processor or blend with a hand blender.
- If needed, adjust the seasoning with salt and pepper.
- For serving, crumble some ricotta overtop and scatter with the reserved mint leaves.