I love how international recipes can be now. This recipe came to me via a French magazine and a Lebanese-American blog! Now it comes to you via an Australian soup blog. It is certainly the modern way to pass a recipe about. I immediately knew that I would have to try this when I saw it on Taste of Beirut a few weeks ago.
This soup was a bit experimental for me, particularly the novel use of green tea as stock. I'm not the biggest tea drinker. I do like green tea at Thai restaurants, but have had trouble replicating that success at home. I have a cupboard full of different brands that I've tried, and then not really liked. I thought it would make a perfect antidote to hot cross buns and Easter chocolates. A nice antioxidant boost to counteract the recent badness somewhat.
I modified the recipe to cook it all in my Thermomix. It's easy to adapt back to stove top if you don't have such expensive toys.
Green Tea and Broccoli Soup
1 large brown onion
2 cloves garlic
20gm olive oil
4 Japanese green tea bags
1 litre (4 cups) boiling water
600gm fresh broccoli (1 large and 1 medium head of broccoli)
1/2 bunch coriander (cilantro)
Sea salt, freshly ground white pepper to taste
Peel onion and garlic. Chop onion into quarters. Place into Thermomix. Chop on Speed 7 for 5 seconds.
Cook onion and garlic at 100 degrees on Speed 1 for 3 minutes.
Steep green tea bags in boiling water for a few minutes. Remove tea bags.
Add lightly chopped broccoli. Chop on Speed 7 for a few seconds.
Add the hot green tea.
Cook for 14 minutes at 100 degrees on Speed 1 or until broccoli is cooked.
Add coriander. Season. Blitz until smooth.
Coriander is the major flavour- which is a great thing for me, as I really love coriander, and don't love broccoli all that much.
I enjoyed this for a few work lunches, and then had the last of it for dinner with a toasted chicken sandwich. It was tasty.