From Gordon Ramsay’s Kitchen Nightmares
1 large or two medium broccoli clusters (as fresh as possible)
Salt (3 tsp.)
Ground Black Pepper (4-5 turns on the grind wheel)
Bring water to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly.
Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.
Pour soup into shallow bowl. Drizzle lightly with olive oil and serve at once!
Anyone who thinks making soup is difficult should try this recipe
My modifications is (as always arising from the leftovers in my fridge) adding a grilled slice of ciabatta topped with pancetta and parmesan cheese to the soup.