Broccoli Soup ala Rémy
≈ 345 kcal · 10 g protein · 21 g carbs · 27 g fat — AI estimate per serving
Ingredients
Method
- 1
Prepare the beefstock. Ensure this is not too salty
- 2
Cook the broccoli in the beef stock together with the quinoa
- 3
Let this cook for around 25 minutes
- 4
Blend everything fine. Take your time as texture is key! Should be like silk.
- 5
Add the olive oil, salt pepper to taste and blend again. Add a few drops of lemon juice to taste. Becareful not to use too much. The flavor should be subtle
- 6
Serve in a nice plate. Garnish with a springle of lemon zest and some fresh thymian
- 7
You can some flakes of chicken too taste and added texture. Cook the chicken in to the pot with the water and use this later for the soup. After 20 – 25 minutes take out the chicken and let it cool. Take the meat of the bones and slice in small pieces leave to the side. Just before serving add some chicken to the soup.
Rémy's wine pairing
Cremant, Champagne, St. Aubin, Red Sancerre, Saint-Joseph, or Crozes-Hermitage
Enjoy this wonderful soup with delightful mediterranean touches. Pair with a nice Cremant or Champagne. Alternatively a fresh St. Aubin. Alternatively take a summer red like a delicious red sancerre or fresh northern Côtes du Rhône wine like a young Saint-Joseph or a young Crozes-Hermitage. Take a wine that is fresh, has nice acidity and is crisp to work with the nice silky texture from the soup and is not too powerful to 'out flavor' the delicate spices used in this soup.
