Greenest Broccoli Soup

🥘 Ingredients

Vegetables

• baking soda (6g)
  1 tsp
• broccoli (450g, roughly chopped)
  4 c
• leek (170g, washed and chopped, divided)
  1.5 c
• parsley (30g, chopped)
  2 c
• salt (12g, divided)
  4 tsp
• snap peas (115g, trimmed)
  1 c
• water

Soup Base

• black pepper (3g)
  1 tsp
• chicken bouillon paste
  1 tsp
• fish sauce (15ml)
  1 tbsp
• garlic cloves (10g, grated)
  2 cloves
• leek
• salt
• vegetable oil

Puree

• cashews (soaked in hot water)
  15
• water

Assemble and Serve

• black pepper
• extra-virgin olive oil
• lemon
• salt

Vegetables

1. 1

   In a large pot, boil 12 cups of water , 1 tablespoon of the salt , and baking soda until evenly distributed. Bring the liquid to a boil over high heat.

   water, salt: 4 tsp (12g, divided), baking soda: 1 tsp (6g)
2. 2

   Blanch broccoli and snap peas until vibrant green and tender, about ⏱️ 6 minutes . Use a slotted spoon to remove the greens and shock in ice water.

   broccoli: 4 c (450g, roughly chopped), snap peas: 1 c (115g, trimmed)
3. 3

   Return the water to a boil, then add the sliced dark green tops of the leek and the parsley . Cook until vibrant green and wilted, about 1 to ⏱️ 2 minutes longer. Drain the vegetables and discard the cooking water.

   leek: 1.5 c (170g, washed and chopped, divided), parsley: 2 c (30g, chopped)

Soup Base

1. 1

   In the empty pot, heat the remaining 3 tablespoons of vegetable oil and black pepper over medium-low heat until the pepper begins to sizzle, about ⏱️ 30 seconds .

   vegetable oil, black pepper: 1 tsp (3g)
2. 2

   Add the white and light green chopped parts of the leek and the remaining 1 teaspoon of salt . Cook, stirring occasionally, until the vegetables soften, about ⏱️ 3 minutes .

   leek, salt
3. 3

   Stir in garlic cloves and chicken bouillon paste and cook until fragrant, about ⏱️ 30 seconds .

   garlic cloves: 2 cloves (10g, grated), chicken bouillon paste: 1 tsp
4. 4

   Stir in fish sauce and cook until slightly evaporated, about ⏱️ 15 seconds .

   fish sauce: 1 tbsp (15ml)

Puree

1. 1

   Transfer the soup base, blanched vegetables, and cashews to a blender. Add 2 cups of cold water and blend on high speed until mostly smooth, 30 to ⏱️ 60 seconds . Return the puree to the heat and heat through, about ⏱️ 1 minute .

   cashews: 15 (soaked in hot water), water

Assemble and Serve

1. 1

   Remove the soup from the heat. Season with salt and black pepper to taste.

   salt, black pepper
2. 2

   Ladle the soup into individual bowls. Drizzle with extra-virgin olive oil and a squeeze of lemon .

   extra-virgin olive oil, lemon