Broccoli Soup Cream of Brocooli Soup with Smoked Gouda, Saffron and Roasted Garlic Recipe by Executive Chef Mike Wajda, Proof on Main
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4 1 The dining room and bar area at Proof on Main in downtown Louisville’s acclaimed 21c Museum Hotel is alive with cutting edge contemporary art and therefore always changing, creating a chic, innovative vibe that has garnered wide acclaim to match the unforgettable menu.
AMOUNT INGREDIENTS 6 Basil Leaves 1 Thyme Sprig 1 Tarragon Sprig 4 Garlic Cloves 1 Yellow Onion 1 gram Saffron 1 liter Heavy Cream 1 pint Chicken Stock 5 heads Broccoli (stems only, reserve heads for garnish) 2 grams Ras el Hanout 1 Tbsp Kosher Salt 1 whole Calabrian Chili (from oil) Smoked Gouda (shredded) Chives for garnish 1. Place all aromatics, saffron, onion and 1/3 of the heavy cream in a pot and steep for 15 minutes. 2. In a separate pot, lightly carmelize garlic and sliced broccoli stems. Once they are light brown, add Ras el Hanout and lightly toast. Immediately add chicken stock to stop toasting. 3. Add the remaining heavy cream and Calabrian Chili and bring to a light simmer. Cook until broccoli stems are tender. 4. Once the stems are tender, whisk in the shredded cheese with the burner off. 5. Strain the aromatics pot through a chinois and combine the two fortified creams. 6. Using a blender, puree the soup until smooth. 7. Ladle into soup bowls and garnish soup with broccoli heads and chives. 8. Soup may be placed into a container and chilled in the refrigerator until needed.
5 Cream of Broccoli Soup with Smoked Gouda, Saffron and Roasted Garlic. Recipe by Executive Chef Mike Wajda, Proof on Main
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2 Chef Mike Wajda, Proof on Main 3 Strong purveyor relationships are at the heart of Proof on Main’s menus and are showcased in dishes like the Woodland Farm Hog Chop. 4 Executive chef Wajda showcases his unique, modern approach to comfortable cuisine with a focus on sourcing seasonal produce in dishes likes the Diver Scallops with cauliflower.
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