Broccolini-Spring Onion Soup Recipe

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.

Broccolini-Spring Onion Soup Recipe
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  • 2 tablespooons extra-virgin olive oil
  • 10 whole scallions
  • 1 1/2 pounds broccolini
  • 1 1/2 quarts (6 cups) low-sodium chicken or vegetable broth
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 cup sour cream or plain yogurt
  • croutons
  • 2 tablespoons snipped fresh chives
  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.
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