This soup can be served chilled or hot. Pick your time of day, check the weather, and be sure to grab some/make some herb pistou to garnish.
Broccoli Soup with Ricotta and Parmesan, yield: 1quart
1ea large russet potato, peeled and chopped
3 cups broccoli stems, roughly chopped
1ea yellow onions, chopped
1ea stalk celery, finely chopped
3 cloves garlic, peeled and smashed
2 cups vegetable stock
1 cup milk
1/2 cup shredded Parmesan
1 cup ricotta cheese
1t nutmeg, ground
2T fresh parsley, chopped
Place the potatoes, onion, celery, broccoli stems, garlic, nutmeg, milk and vegetable stock in a large pot. Season with a pinch of salt. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or until tender potatoes and broccoli stems are mushy. If you don’t cook long enough the broccoli stems will still be fibrous and will get in the way of making a velvety smooth soup.
Remove from the heat; cool slightly (do not drain). Add all the cheeses. Then, in a blender, cover and blend mixture in batches until smooth. Taste. How is it? Add salt if need be.
Serve chilled or hot. Garnish with pesto, or croutons, or fresh horseradish, or chili oil, or fried onions, or toasted nuts, or…