Broccoli Soup ala Rémy

 Ingredients

• 1.5 Liter of Beefstock ideally made by you. Alternatively purchase good quality beefstock.
• 10 CL of Good not too bitter or “green” olive oil
• 3 Table spoons of Quinoa
• Black pepper
• Salt to taste
• 1 Kilo Brocolli
• 4 Teaspoons of Thymian or 2 Teaspoons of dried
• A little lemon zest ( alittle as you do not want over power.
• A little lemon juice to taste

Preparation

1. Prepare the beefstock. Ensure this is not too salty
2. Cook the broccoli in the beef stock together with the quinoa
3. Let this cook for around 25 minutes
4. Blend everything fine. Take your time as texture is key! Should be like silk.
5. Add the olive oil, salt pepper to taste and blend again. Add a few drops of lemon juice to taste. Becareful not to use too much. The flavor should be subtle
6. Serve in a nice plate. Garnish with a springle of lemon zest and some fresh thymian
7. You can some flakes of chicken too taste and added texture. Cook the chicken in to the pot with the water and use this later for the soup. After 20 – 25 minutes take out the chicken and let it cool. Take the meat of the bones and slice in small pieces leave to the side. Just before serving add some chicken to the soup.
   

Wine Pairing

Enjoy this wonderful soup with delightful mediterranean touches. Pair with a nice Cremant or Champagne. Alternatively a fresh St. Aubin. Alteratively take a summer red a like delicious red sancerre or fresh northern Côtes du Rhône wine like a young Saint-Joseph or a young Crozes-Hermitage. Take a wine that is fresh, has nice acidity and is crips to work with th nice silky texture from the soup and is no too powerful to "out flavor" the delicate spices used in this soup.