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Photo by: Joseph De Leo
Here the broccoli is cooked in 2 batches to extract maximum flavor, yet preserve its lively brightness. Chinese cuisine inspired the combination of broccoli, garlic shrimp, and mushrooms.
In a large skillet, melt the butter over medium heat and sauté the onions until transparent, 5 to 8 minutes. Add half the broccoli and the roasted garlic and sauté until soft, 8 to 10 minutes. Add the stock and bring to a boil. Reduce the heat and simmer gently for 10 minutes.
Add the remaining broccoli and the cream. Bring to a boil and cook until the newly added broccoli is tender, about 10 minutes. Puree in a blender and strain through a coarse strainer. Season with salt and pepper and keep hot.
For the shrimp and mushrooms:
Preheat the oven to 200°F. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the mushroom caps and sauté until soft, about 6 minutes. Remove from the skillet. Add the shrimp to the skillet and sauté until medium-rare, 1 to 2 minutes each side. Keep warm in the oven.
Put the mushrooms and shrimp in 8 warm bowls and ladle the soup over.
Instead of sautéing the shrimp and mushrooms, grill the mushroom caps until golden and the shrimp until medium rare, 1 to 2 minutes each side.
For chicken stock substitute half chicken, half lobster stock.
Order of preparation:
• Prepare the soup.
• Cook the mushrooms.
• Just before serving, cook the shrimp.
• Refrigerate the soup up to 3 days and reheat slowly; do not freeze.
• Refrigerate the mushrooms up to 1 day. Reheat in a little stock and butter over medium-low heat.
Nutrients per serving (% daily value)
Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Oven-Roasted Garlic or Chicken Stock. For nutritional information on Oven-Roasted Garlic or Chicken Stock, please follow the links above.
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