Gordon Ramsay's Best Advice For Making Tastier Broccoli Soup - Tasting Table

"It's important to always use fresh, ripe broccoli and not frozen, so you have better control of what you're using. Additionally, according to Ramsay in this YouTube video, rich, dark green broccoli with tightly packed florets comes highly recommended. However, you don't want any of them to start opening yet. To ensure only the best parts get into the soup, Ramsay holds the broccoli stem up and trims in a circle to remove the florets while avoiding the thick, woody stalk,"

"Ramsay adds the florets to rapidly boiling, salted water, which is part of preserving the color. If the temperature is too low, it typically takes longer to cook and results in a loss of that vibrancy. Then, he puts on the lid to help maintain the temperature. It only needs to cook for three and a half to four and a half minutes, until tender enough to cut with a knife."

Use fresh, ripe broccoli rather than frozen for better control and color. Choose rich, dark green heads with tightly packed florets that have not started to open. Trim only the florets, avoiding the thick woody stalk that lacks desired color and flavor. Add florets to rapidly boiling, salted water, cover, and cook three and a half to four and a half minutes until tender. Reserve the cooking water for flavor and blend the hot broccoli with some of that water for a velvety texture. Season with salt to taste. The simple combination yields a restaurant-quality soup that pairs well with grilled cheese.

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