Broccoli Soup with Turmeric, Peanuts, and Crispy Shallots

Serves 4

Ingredients

2 medium shallots, thinly sliced into rings

1/2 c. plus 3 T. vegetable oil

1/3 c. unsalted dry-roasted peanuts, coarsely chopped

1/2 t. ground turmeric

Kosher salt

2 small heads of broccoli (about 1 1/2 lb. total)

1 large onion, finely chopped

1 serrano or other green chile, thinly sliced

4 garlic cloves, coarsely chopped

1 medium Yukon Gold potato, peeled, cut into 1-in. peices

1 bunch spinach, trimmed

1/2 c. mint leaves and/or cilantro leaves with tender stems

Directions

1. Combine shallots and 1/2 c. oil in a medium pot and set over medium heat. Cook, stirring occasionally, until shallots turn pale golden, about 7-9 minutes. 

2. Add peanuts and turmeric and cook, stirring occasionally, until shallots are golden brown and mixture smells nutty, about 2 minutes. Remove pot from heat and strain through a fine-mesh sieve and set over a medium bowl. Let oil cool, then stir shallot mixture back in. Season with salt; set aside. 

3. Trim 1 inch from bottom of broccoli stalks, then peel. Remove stalks from crowns and thinly slice. Set aside. Coarsely chop florets into 1- to 2-in. pieces; set aside.

4. Heat remaining 3 T. oil in pot over medium-high heat. Add onion and cook, stirring occasionally, until softened and beginning to brown in spots, about 7-9 minutes. Add chile and garlic and season with salt. Cook, stirring, until garlic softens, about 3 minutes.

5. Add potato and reserved broccoli stalks to pot and stir to coat in onion mixture. Pour in 5 c. water, season with salt, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until potato and broccoli stalks are tender, about 12-15 minutes. 

6. Add two thirds of reserved broccoli florets to pot, cover, and cook until bright green, about 4 mintues. Add spinach and cook, stirring, until wilted, about 1 minute. Remove pot from heat. Puree in batches in a blender until very smooth. Transfer to a large bowl as you go, then return to pot. Or use an immersion blender and blend directly in the pot. 

7. Set pot over medium heat and add remaining broccoli florets. Cover and cook until florets are bright green, about 4 minutes. Taste and season with more salt if needed. 

8. Divide soup among bowls and top with herbs and reserved shallot mixture.