Wine & Other Stories

Creamy Broccoli soup and a Sicilian wine

Written by Veronica Lavenia

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A simple, yet luscious comfort food, ideal for the cold season. It is one of those soups that brings us back to the beauty of traditional dishes. Soups are a so-called “poor” dish, usually consumed when the climatic conditions make it essential to prepare a hot meal. The key to a perfect soup are the ingredients: few, in season and high quality. Extra virgin olive oil is the only essential seasoning in every soup.

Broccoli are rich in minerals such as calcium, iron, phosphorus and potassium. Rich in vitamin C, B1 and B2, too, they contain sulforaphane, a substance that seems to prevent the growth of cancer cells, especially for intestinal, pulmonary and breast tumors. Broccoli are also indicated for their high antioxidant power which helps to strengthen the immune defenses.

How to choose them? The flowers of broccoli must be compact, intense in color. The leaves must be firm and fragile to the touch, fleshy and break with a dry sound.

For a deep green soup of broccoli, steam the broccoli, leaving it al dente.

The Extra Virgin Olive Oil selected for this recipe is Portuguese. Vacinata, a family-run olive farm that also produces organic EVOO with native Portuguese cultivars.

© Azeite Vacinata

Alcamo 2020, by the Sicilian cellar Rapitalà, is the suggested combination. 100% white Catarratto, “Fresh on the palate, acidity and freshness give a very pleasant sip and, overall, fairly balanced in its components”.

Alcamo 2020 - Rapitalà

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Ingredients for 2 serving

  • 300 g (11 oz) broccoli
  • 2 onions (1 if large)
  • 2 potatoes
  • 400 ml (14 fl oz) water
  • Sea salt, to taste
  • Extra virgin olive oil, to taste
  • White pepper, to taste (optional)
  • 2 slices rustic bread

©The Wolf Post- Veronica Lavenia

  1. Clean the broccoli, remove the hardest parts, and cut into small pieces.
  2. Peel the onion and cut into chunks.
  3. Peel the potatoes and then cook all the vegetables in a large pot of  salted water for about 30 minutes.
  4. When cooked, leave to cool and blend until the consistency is more or less creamy, according to taste. Put on the heat again for about five minutes.
  5. Season with EVOO and, if desired, white pepper.
  6. Serve immediately with rustic bread.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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