A big Thank-you to Rebecca Katz for this amazing and delicious recipe!
¾ teaspoons sea salt
2 bunches broccoli, cut into florets and stems peeled and cut into chunks
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 bunch kale, stemmed and chopped into small pieces
8 cups broth of choice
¼ cup fresh lemon juice
¼ teaspoons maple syrup (optional)
1. In a large pot, bring 6 cups of water to a boil with ½ teaspoons salt. Place the broccoli in a metal colander and plunge into the boiling water. Cook until just tender but firm and bright green, about 30 seconds. Immediately immerse the broccoli into an ice water bath to retain its color.
2. Heat the olive oil in a medium sauté pan over medium heat. Add the onions and a pinch of salt and sauté for 10 minutes, just until the onions are translucent and beginning to turn golden. Add the garlic and red pepper flakes. Continue sautéing for 30 seconds, until aromatic. Add the kale and a pinch of salt. Cook 1 minute, until the kale turns bright green. Immediately remove the pan from the heat.
3. In a blender, add 1/3 of the broth and 1/3 of the broccoli and kale mixture. Blend until smooth. When the color changes from pale green to emerald green it is your cue to turn off the blender. Pour into a clean pot and repeat the process until all of the ingredients have been blended. Add the lemon juice, the remaining ¼ teaspoon salt and the maple syrup to the last batch.
4. Stir and reheat the soup slowly over low heat. Serve immediately in colorful soup bowls or soup mugs, garnished with scallions, or parsley, or a dollop of sour cream.