A simple soup for fall with a little extra presentation and flavour nuance.
For the soup
1T of cooking oil
1 scallion, minced (reserved 3-4″ on green for garnish)
2 cups of broccoli stalks, florets and greens
2 cups of vegetable stock
1/4t of sea salt
2t of lemon juice
2T of nutritional yeast
Sea salt and black pepper to taste
For the ribbon
1T of lemon juice
1T of sesame seed butter
2T of boiling water
2T of olive oil
1 artichoke heart, chopped (about 1/4 cup)
Bring the oil and sea salt to heat on medium-high.
Saute the scallions and broccoli for 3-5 minutes, until the pan browns a little
Add the lemon juice and deglaze.
Add the stock and bring the pan to a light simmer.
Cover and reduce heat to low.
Cook until the broccoli is fork tender.
As the soup finishes, start the ribbon.
Whisk the lemon juice an sesame seed butter until smooth.
Add the boiling water and whisky.
Add the artichokes and the olive oil and puree until smooth.
Remove the soup from heat, add the nutritional yeast and puree.
Season to taste and bowl.
Pour the ribbon over the soup.
Garnish with scallions