Roasted Garlic and Broccoli Soup with Pomegranate Arils

by CHEF R.J. SCHERER

Total Prep Time

30 - 45 mins

Servings

16

Degree of Difficulty

Easy

Ingredients

1 cup arils from POM Wonderful Pomegranates
(or 1 cup POM POMS Fresh Arils), for garnish
4 tablespoons blended oil (salad oil)
3 tablespoons garlic, minced
4 tablespoons shallots, minced
1½ lbs. broccoli florets, cut into 1" pieces
1 lb. asparagus, cut into 1" pieces
1 cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 quarts chicken stock, unsalted
2 quarts heavy cream16 cloves garlic, roasted
1 tablespoon tamarind paste
sea salt and white pepper to taste
baguette for crostini garnish 

Preparation

Prepare fresh pomegranate arils, if necessary.*
In a large saucepot over medium heat, sweat the minced shallots and garlic until aromatic. Add broccoli florets and asparagus, stirring occasionally. Add wine and cook for 3–4 minutes or until the wine has completely reduced. Add butter and cook for 2–3 minutes or until butter has completely melted. Reduce to low heat. Add flour and stir to fully incorporate. Once everything is incorporated, add chicken stock and simmer for 20 minutes, stirring every other minute. Add heavy cream and bring to a simmer.Add roasted garlic cloves and tamarind paste. Simmer for 20–30 minutes. In batches, add the soup to a blender and completely blend for 20–30 seconds. Add blended soup to a new saucepot. When all of the soup is blended and in a new pot, put it back on low heat and season with sea salt and white pepper.

To Serve:
Ladle the soup into small bowls or cups. Garnish with crostini and arils.

*To prepare fresh arils, score 1–2 large POM Wonderful Pomegranate(s) and place in a bowl of water.  Break open the pomegranate(s) under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Prepare fresh pomegranate arils, if necessary.*In a large saucepot over medium heat, sweat the minced shallots and garlic until aromatic. Add broccoli florets and asparagus, stirring occasionally. Add wine and cook for 3–4 minutes or until the wine has completely reduced. Add butter and cook for 2–3 minutes or until butter has completely melted. Reduce to low heat. Add flour and stir to fully incorporate. Once everything is incorporated, add chicken stock and simmer for 20 minutes, stirring every other minute. Add heavy cream and bring to a simmer.

Add roasted garlic cloves and tamarind paste. Simmer for 20–30 minutes. In batches, add the soup to a blender and completely blend for 20–30 seconds. Add blended soup to a new saucepot. When all of the soup is blended and in a new pot, put it back on low heat and season with sea salt and white pepper.

To Serve: Ladle the soup into small bowls or cups. Garnish with crostini and arils.

*To prepare fresh arils, score 1–2 large POM Wonderful Pomegranate(s) and place in a bowl of water.  Break open the pomegranate(s) under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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