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.
- 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
- 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.
- 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.
- Remove from the heat and let cool, uncovered, for about 5 minutes.
- 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.
- Ladle into warm bowls or tall mugs and garnish with a big dollop of sour cream, a few croutons, and the chives.