Silken Broccoli & Potato Soup with Garlic-Butter Croutons

"Broccoli soup as a concept finds its roots in European vegetable purées, particularly in French and Northern Italian kitchens where seasonal greens were gently simmered and blended for nourishing, elegant meals. Broccoli itself, domesticated in the Mediterranean, traveled widely in the 20th century and found a comfortable place in Iranian home cooking, where vegetable-forward soups—often served before the main course—are prized for both balance and digestibility. In Iran, this dish is known simply as Soup-e Broccoli, a modern yet familiar comfort. What distinguishes this version from classic Western broccoli soups is its restrained simplicity and Persian sensibility. Unlike French recipes heavy with cream or cheese, this interpretation relies on potatoes for body and butter for roundness, allowing the broccoli’s natural vegetal sweetness to remain dominant. The use of chicken broth instead of milk creates a lighter, cleaner finish, while the garlic-butter croutons echo European technique yet feel at home alongside Iranian soups that value texture contrasts. The final soup is velvety and pale green, with a gentle aroma of buttered onion and fresh broccoli. On the palate, it is smooth, subtly sweet, and comforting without heaviness. Serve it hot, crowned with crisp garlic croutons, and for a refined touch, add a drizzle of olive oil just before presenting at the table."