| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 22g | 12g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 9g | 0.8g |
There’s something about the Creamed Brooklime Soup that brings a sense of calm to my spirit—the same comforting serenity I find in both my hometown Seattle and our family’s ancestral home in Japan. This dish, akin to many that I admire, has the ability to transport you through layers of flavor, each component playing a harmonious role towards the crescendo that is the final slurp.
In a beautiful marriage of natural abundance from the Pacific Northwest and the Japanese penchant for simplicity, this soup embodies the essence of two cultures that have shaped my culinary journey. Born and raised in Seattle, I’ve seen first-hand the vibrant offerings of the local land, and brooklime is one such bounty plentiful in our local waters.
The beauty of Brooklime
The unassuming brooklime, a perennial herb, both wild and versatile, adds an earthy depth to the soup. Its delicate, slightly peppery flavor punctuates through the creamy base of the soup, creating a tantalizing balance between opulence and rustic charm.
A Versatile Comfort Dish
Served as a main or as an accompaniment to a rustic crusty bread, a serving of grilled fish, or even a light sushi roll, the Creamed Brooklime Soup serves as a versatile comfort dish. It’s as if you struck a balance between a traditional potato leek soup and the creamy, oceanic notes found in a comforting bowl of Japanese miso clam soup.
Health and taste go hand in hand in this recipe. Brooklime is known to be rich in vitamins A and C, which can strengthen the immune system. The heavy cream, butter and vegetable stock add layers of robustness, while the fresh fruits, diced as garnish, bring a hint of sweetness, elevating the flavors of the dish.
With every delectable spoonful, you bask in the explosion of taste, texture and temperature; each component crafted meticulously and with love. This Creamed Brooklime Soup is not just a dish, but a reflection of me—a combination of my roots drawn from the Pacific Northwest and a hint of the flavor profiles treasured in Japan.
What You’ll Need
- 1 cup of fresh brooklime leaves
- 3 cups of vegetable stock
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of heavy cream
- 1/2 cup of diced onions
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 fresh ripe fruits of your choice, diced
Method
Step One
Begin by heating up a large pot on medium heat. Add the butter and allow it to melt. Once melted, add in the diced onions and minced garlic, sauté until the onions are translucent, which usually takes about 2 to 3 minutes.
Step Two
Reduce the heat to a low setting, then stir in the all-purpose flour. Continue to stir the mixture constantly until it turns into a smooth paste. This should take around 2 minutes. Be attentive at this stage to ensure the flour does not brown or burn.
Step Three
Slowly whisk in the vegetable stock, ensuring that the flour mixture is completely incorporated. Turn the heat back up to medium and continue to stir the soup until it begins to thicken; this usually takes around 5 minutes.
Step Four
Add in the fresh brooklime leaves to the pot and stir well, allowing the leaves to wilt and release their flavor. Simmer for roughly 10 minutes on medium heat for thorough cooking of the brooklime leaves.
Step Five
Remove the pot from the heat and use an immersion blender to blend the soup until it is smooth. If you do not have an immersion blender, the soup can be transferred to a regular blender. However, make sure the soup has slightly cooled down before doing this as hot soup can cause pressure build-up in a blender.
Step Six
Lastly, return the soup to the heat and stir in the heavy cream. Season the soup with salt and pepper to taste. Allow the soup to simmer on low heat for another 5 minutes.
Step Seven
Serve your Creamed Brooklime Soup into bowls and garnish with the ripe, diced fruits of your choice. Enjoy this creamy, delightful soup while hot!
