Broccolini-Spring Onion Soup Recipe

Jul 27, 2011 6:16 pm

A fresh, healthy soup for lunch or dinner

In recent years, broccoli has shared shelf space with two other similarly named vegetables, Broccolini and broccoli raab. Broccolini is a hybrid of two different types of broccoli, appearing as small florets atop long, thin stems, all of which are edible except the largest, toughest stem ends. (Broccoli raab is actually a relative of the cabbage.) Here it makes a great partner with scallions, also known as spring onions, for a soup that is vibrant green in color and loaded with nutrients, for a healthy and delicious slurp.

Reprinted with permission from Mr. Sunday's Soupsby Lorraine Wallace. 

Servings: 4 servings


2 tablespooons extra-virgin olive oil
10 whole scallions, ends trimmed and finely chopped
1 1/2 pounds broccolini, florets and stalks cut into 1-inch pieces
1 1/2 quarts (6 cups) low-sodium chicken or vegetable broth, homemade or store-bought
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 cup sour cream or plain yogurt, for garnish
croutons, for garnish
2 tablespoons snipped fresh chives, for garnish
  1. Place a large, heavy soup pot or Dutch oven over medium-low heat and add the oil. When the oil is warm, add the scallions and cook, stirring occasionally, until softened, about 4 minutes. Add the Broccolini and cook, stirring occasionally, until it begins to soften, about 2 minutes more.
  2. Add the broth, salt, and pepper to taste. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the Broccolini is only just tender and still bright green, 15 to 18 minutes.
  3. Remove from the heat and let cool, uncovered, for about 5 minutes.
  4. In batches, puree the soup in a blender or food processor. (Hold the top of the blender firmly with a folded towel to prevent an explosion of hot soup.) Return to the soup to a clean pot and warm through gently over medium heat. Taste for seasoning.
  5. Ladle into warm bowls or tall mugs and garnish with a big dollop of sour cream, a few croutons, and the chives.
Level of Difficulty: 
Prep Time: 
10 minutes
Cooking Time: 
25 minutes
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