Rapini, also known as broccoli rabe is a lovely head of bitter greens studded with tiny broccoli florets. Very popular in Italy, this bitter green is lovely sautéed, added into soups, added as calzone filling or as in this case, used as the star ingredients of a creamy, hearty soup. Simple in its ingredients, but complex in its flavor, my Cream of Rapini Soup is healthy and oh-so-delicious.
(To view this recipe, click on the blue title of the blog post above*)
Cream of Rapini Soup
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 bunch of broccoli rabe, 3-inches from the end trimmed and cut into bite-sized pieces
- 2 cups low sodium chicken or vegetable broth
- ¼ cup heavy cream
- Salt and Pepper
Directions:
- Heat the olive oil in a large stock pot or Dutch oven. Add in the shallots and minced garlic; cook over medium heat for 5 minutes or until the shallots are tender. Add in the cut broccoli rabe, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook over medium-high heat for 5-7 minutes or until the greens are wilted and tender.
- Stir in the broth and reduce the heat to medium-low. Cook an additional 10 minutes. Puree the soup in a blender or with an immersion blender. Pour back into the stock pot along with the heavy cream. Re-warm the soup and adjust it for seasonings. Serve warm.
Tagged: broccoli rabe, chicken stock, cream of rapini soup, garlic, half and half, rapini, shallots, soup, vegetarian, vegetarian soup
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