Broccolini, broccolette or baby broccoli is derived from a cross between broccoli and the Chinese kale. Broccolini has a milder, sweeter taste than broccoli and features thin, tender stalks that can be cooked whole without peeling. Broccolini is dense with nutrients. Broccolini or broccoli soup can be served warm or chilled as is with a drizzle of olive oil. The soup can be stored for up to 5 days in the refrigerator. Blend before serving.
In a large pot, bring water to boil and add salt. Cook broccolini or broccoli for about 6 minutes; covered. Save the stock. Meanwhile, in a hot pan add olive oil and sauté leek, shallot, garlic and a sprig of thyme and a bay leaf. Reduce heat to low and let cook slowly for about 8 minutes without browning. Turn heat off. Discard thyme and bay leaf. Transfer cooked broccolini to a blender and add the leek mixture along with parsley, nutmeg and 3 cups/750g of hot stock and purée. Readjust seasoning and add butter; blend. Sieve and serve as is with a drizzle of olive oil or add some garnishing if desired.
Broccoli soup can be garnished with many things such as crispy bacon, mascarpone, heavy cream, melting brie or camembert cheese, toasted hazelnuts... Enjoy!