Crema di Broccoli é Patate

This delicious soup comes to us from Chef Matteo Ferrari of Stella Alpina Osteria in Burlingame, California. It's rich and flavorful, really shows off the flavor of the Meyer Lemon oil, and is a cinch to make.
1 lb broccoli, separated into stalks 4 medium-sized russett potatoes, cubed 2 leeks, washed and chopped 8 cups chicken or vegetable stock 1/4 cup olive oil (DaVero 30 Weight is a good choice) DaVero Meyer Lemon olive oil salt & pepper
In a stock pot, combine the extra virgin oil, broccoli, potatoes, and leeks. Sauté for about 10 minutes to cook through, then add the stock and let simmer for about 25 minutes. Blend until you reach a nice silky texture.  Add salt to taste. Place into warm bowls, garnish with a little chopped Italian parsley, and drizzle with Meyer Lemon oil and a grind of fresh-cracked pepper just before serving.

Colleen is an accomplished chef and restaurateur. Originally from a dairy farm in rural Wisconsin, Colleen learned to cook in France and Germany before settling in the Bay Area. She spent five years as a chef at Star's in San Francisco, then came to Healdsburg where she and two friends opened Samba Java, a spot that quickly became the center of the town. She now runs both DaVero and the farm.

Posted in All recipes, Appetizers, Meyer Lemon, Soups

Leave a Reply