Gordon Ramsey: Broccoli soup. Easy beyond belief. It hasn't got 15-20 ingredients, it hasn't got brown chicken stock, shallots, put it down for 20 minutes. Hasn't got half a liter white wine in there, it has got broccoli and water, and that's the magic behind this soup. It's just so easy and delicious.
Hold the broccoli in the center and go round and just cut off those florets and that tastes something actually quite spectacular. The first and foremost thing when you're looking for broccoli is to make sure that it's all nice and tight, closed up. We don't want it flowering. You want it dark green as well because we really want to focus on a really nice dark rich color of the soup.
Okay, most important now, water boiling, rapidly boiling because that helps keep the color. I am going to season it now as well. Too many chefs especially season at the end. You've got to cook with the salt. Broccoli in, season at the bottom and season on top as well. Lid back on. The lid brings the water back to boil rapidly. It's going to cook now for about 3½-4 minutes.
Okay, goats cheese. This goes pretty well with broccoli soup. In fact, it goes pretty well with salad as well, but this is just really nice goats cheese. It's delicious, and it's actually strong but the nice thing about this is it's slightly thin and it's sort of heated soup. It's going to melt it and make it even more creamy as well. So to get it really nice and thin, get your knife and just stick that in the boiling water and just slice through, and what happens with the nice, nice and warm, you get this really nice smooth shiny effect.
Sometimes you slice the goats cheese with a cold knife. It's nice to break but just dip it in and slice. You get more portions out of the thing. It's not crumbling and now it actually looks a little bit smarter. We just want to get a knife now. I am going to knife through the broccoli and if it goes through, there you go. You can hit on that. It goes so easy. We don't want to cook anymore. 4-4½ minutes nothing more than that. Take off the heat, into colander and just pour. Not a good color of the water now. It's almost like you made your own broccoli stock and that for me is the secret ingredient behind this particular dish, is the water its cooked in.
Okay, over to the blender. Now it's steaming, it's piping hot, but that's good because if we purée (ph) this and put it in the blender when its cold, it goes grainy and lumpy. You don't get that really nice smooth sort of velvety texture that we want. But look at the color of the broccoli. It's coming out darker because we kept that lid on top of the pan is boil rapidly and we get all that flavor in there.
Most important thing now is actually just keeping that water, that's where all the goodness is. It's got the flavor of the broccoli. We don't need a chicken stock or vegetable stock. How can you match a broccoli soup with the chicken stock for God's sake. This thing is great for vegetarians as well, bless them.
So broccoli in the water it was cooked in. Add it back to the broccoli and so it's almost just like half fill it because we don't want to get it too thin because we want a really nice sort of thick creamy texture. Put the lid on and then blend. Get your cloth. Hand on top, nice and firm and just two-three sort of on offs and what it does, it let's the water settle down, it start blending and it doesn't gathers momentum and shoots through the cloth.
Okay, now before this comes out, we are going to fresh the seasoning and make sure that's actually seasoned properly. So just taste. A pretty taste, and quite clean, season it again just a little bit more on top. Back on. That almost looks like a purée now. It feels like it's sort of a soup with 25 ingredients in that, but all this is broccoli and water.
Okay serving it. It's almost like that little sexy black number because you can take it at different division, cup and a bowl. You are having like a dinner party or nice posh lunch or something a little bit more sophisticated. Few walnuts in the bowl. goats cheese on top and then I am just going to pepper mill and season the goats cheese nicely and then just pour. It's the right consistency. It's not too thick, it's not too thin. Just stay at one end, dingle way around the plate to stay there. Into the cup and then you know sometimes you've got a little bit of some cheese leftover, put in the bottom of the cup and the cheese start to melt throughout, almost starts to thicken the soup as well at the same time and I just finish it. Then a little bit of olive oil and I just gives a little bit more gloss, gives a really nice sort of shine for dish and it just sort of lift the whole thing up.
So broccoli soup, goats cheese and there is a mug of soup, it's nice but easy.
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