Soup-e Broccoli (سوپ بروکلی) — Persian-Style Creamy Broccoli Soup

• 180 gYellow onion, finely diced (About 1 medium)
• 30 gUnsalted butter (For sautéing the aromatics)
• 15 mlCooking oil (Neutral oil such as sunflower or canola)
• 12 gGarlic, minced (About 3 cloves)
• 300 gPotatoes, peeled and cut into 2 cm cubes (Starchy potatoes make the soup velvety)
• 900 mlChicken broth (Low-sodium preferred)
• 450 gBroccoli florets (From 1 large head; include tender stem pieces if desired)
• 6 gFine sea salt (Add gradually; adjust to taste)
• 1 gBlack pepper, freshly ground (About 1/2 teaspoon)
• 10 mlLemon juice (Optional, for brightness at the end)
• 120 gWhite bread, cut into 1.5 cm cubes (Day-old bread browns best)
• 6 gGarlic, finely grated (About 1–2 cloves)

Instructions

1. 1

   Prepare the vegetables: dice the onion, mince the garlic, and cube the potatoes into even 2 cm pieces so they cook at the same rate. Cut broccoli into bite-size florets and slice any tender stems. Measure broth, salt, and pepper so you can season gradually and avoid over-salting.

2. 2

   In a heavy pot over medium heat, melt 30 g butter with 15 ml oil. Add the diced onion and cook 8–10 minutes, stirring often, until soft and translucent but not browned. Add 12 g minced garlic and cook 30–45 seconds just until fragrant, keeping the heat moderate to prevent bitterness.

3. 3

   Add the cubed potatoes and stir for 1 minute to coat in the butter. Pour in 900 ml chicken broth, bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Cover partially and cook 12–15 minutes, until the potatoes are very tender when pierced with a fork.

4. 4

   Add the broccoli florets to the pot, return to a simmer, and cook 6–8 minutes uncovered, until the broccoli is bright green and fully tender. Avoid overcooking, which dulls the color and can add sulfur notes. Turn off the heat and let the soup stand 5 minutes to cool slightly before blending.

5. 5

   Blend the soup until completely smooth using an immersion blender, or carefully in a countertop blender in batches (do not fill above halfway; vent the lid). Return to low heat and season with 6 g salt and 1 g black pepper, tasting and adjusting. If using, stir in 10 ml lemon juice for a clean finish.

6. 6

   Make the garlic-butter croutons: in a skillet over medium heat, melt 25 g butter with 10 ml oil. Add 120 g bread cubes and toss to coat. Cook 6–9 minutes, stirring frequently, until golden and crisp. Add 6 g grated garlic, 1 g salt, and 0.3 g pepper; toss 30 seconds, then remove from heat.

7. 7

   Serve the soup hot in warmed bowls. Top each portion with a generous handful of croutons for buttery crunch. If the soup thickens while standing, loosen with 30–60 ml hot broth or water per bowl and rewarm gently over low heat for 2–3 minutes, stirring to keep it silky.