serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Broccoli
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 50 g butter
- 1 onion, thinly sliced
- 2 heads broccoli, cut into florets, stalks roughly chopped
- salt, to season
- 1 litre chicken stock
- 1 tsp lemon juice
- 60 ml (¼ cup) thickened cream (optional)
- ½ sourdough baguette, sliced
- lemon wedges, to serve
Seaweed butter
- 2 sheets nori
- ½ cup shiokombu (see Note)
- 80 g butter, softened
- 2 tbsp finely chopped parsley
Instructions
- Heat the butter in a large saucepan over medium heat. Add the onion and stir for about 2 minutes or until translucent. Add the broccoli stalks, season well with salt and cook for 1-2 minutes. Add the stock and bring to a simmer. Add the florets and cook for just 2 minutes.
- Transfer the contents of the saucepan to a blender with the lemon juice. Carefully blend to a smooth puree. Add the cream (if using) and blend to combine. Adjust the seasoning and consistency if necessary.
- Meanwhile, for the seaweed butter, toast the nori sheets over an open flame for a few seconds to help crisp them up. Tear into pieces, then place into a small food processor bowl with the shiokombu and blitz until coarsely chopped. Add the butter and process until well combined and smooth. Transfer to a bowl and stir through the chopped parsley.
- Preheat a grill to high. Generously spread the seaweed butter onto one side of the baguette slices, place on a baking tray and grill until the butter is bubbling and the bread is toasted.
- Divide the soup between 4 bowls and float a crouton in each. Serve with lemon wedges on the side.
Note
• Shiokombu are small strips of kelp boiled in soy sauce and are available from Asian grocers.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Broccoli
