The bright broccoli soup takes advantage of the entire plant, stems included. I served it warm, but one of my dinner guests, who took leftovers home that night, happily drank it cold for breakfast the next morning. Top it with croutons if you desire crunch and some color contrast.
Butter Lettuce Salad from “Vegetable Simple” by Eric Ripert (Random House, 2021). (Courtesy of Nigel Parry)
Credit: Nigel Parry
Credit: Nigel Parry
Butter Lettuce Salad
- 2 teaspoons aged sherry vinegar
- 2 teaspoons balsamic vinegar
- Fine sea salt and freshly ground white pepper
- 2 tablespoons extra-virgin olive oil
- 1 large head butter lettuce, washed and patted dry (it’s important to clean the lettuce thoroughly of soil and sand), core trimmed but head left whole
- 2 teaspoons finely chopped fresh tarragon leaves
- 2 teaspoons finely chopped chives
- In a small bowl, combine the sherry vinegar, balsamic vinegar, and salt and white pepper to taste. Slowly whisk in the olive oil.
- Season the lettuce lightly with salt and white pepper. Using a pastry brush, paint each lettuce leaf with the vinaigrette. Sprinkle with the herbs. Quarter and serve immediately, on chilled plates. Serves 4.
Nutritional information
Per serving: Per serving: 75 calories (percent of calories from fat, 88), 1 gram protein, 2 grams carbohydrates, trace fiber, 7 grams total fat (1 gram saturated), no cholesterol, 33 milligrams sodium.Recipes excerpted from “Vegetable Simple” by Eric Ripert. Copyright © 2021 by Eric Ripert. Excerpted by permission of Random House, an imprint of Penguin Random House LLC.
Silky Broccoli Soup from “Vegetable Simple” by Eric Ripert (Random House, 2021). (Courtesy of Nigel Parry)
Credit: Nigel Parry
Credit: Nigel Parry
Silky Broccoli Soup
- Fine sea salt
- 1 large or 2 small stalks broccoli, florets separated and stems thinly sliced
- 2 tablespoons unsalted butter
- Freshly ground white pepper
- In a medium to large pot, bring 3 cups of water to a boil. Add 1 teaspoon salt, then add the broccoli stems and cook until they start to soften, about 2 minutes. Add the florets and cook until tender, about 5 minutes.
- Once the florets and stems are tender, drain them in a sieve set over a bowl, reserving the liquid. Transfer the broccoli to a blender, adding enough of the reserved liquid to cover. Add the butter and puree until very smooth. You can adjust the consistency with more of the reserved cooking water if it’s too thick.
- Taste the soup and adjust the seasoning with salt and white pepper. Serve in 4 warmed bowls, or chill immediately and reheat later, to keep the soup’s bright green color. Serves 4.
Nutritional information
Per serving: Per serving: 66 calories (percent of calories from fat, 79), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 6 grams total fat (4 grams saturated), 15 milligrams cholesterol, 43 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
April 27, 2021 at 08:01PM
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Recipes: Butter Salad and Broccoli Soup - Atlanta Journal Constitution
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