If you don’t have an immersion blender, I’d highly recommend investing in one. They’re relatively inexpensive, easy to clean, and you’ll be glad you have one for pureeing soups and sauces. This soup buzzes together beautifully, and the crispy, salty prosciutto is better than any cracker you could break over the top.
Prep time 20 minutes
Serves 6
1 1/2 to 2 pounds (680 to 905 g) broccoli crowns
2 leeks, trimmed and chopped
4 cloves garlic, smashed
1 lemon, zested and juiced
2 tablespoons (30 ml) coconut aminos
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper
6 cups (1.4 liters) chicken broth
1/4 cup (20 g) nutritional yeast
1 13.5-ounce (398 ml) can coconut milk, chilled
2 tablespoons (30 g) Homemade Ghee, plus more for frying
10 slices prosciutto
1 Cut 2/3 of the broccoli into large florets and put them in a 4-quart (3.8 liter) slow cooker. Cut the remaining broccoli into 1-inch (2.5 cm) florets and set aside.
2 Add the leeks, garlic, 1/2 teaspoon lemon zest, coconut aminos, mustard, salt, pepper, chicken broth, and nutritional yeast.
3 Cover and cook for 5 to 6 hours on low. Place the coconut milk in the refrigerator if it isn’t chilled yet.
4 Blend the soup, preferably with an immersion blender. Stir in the ghee and the reserved broccoli florets.
5 Open the coconut-milk can from the bottom and drain the liquid. (You can throw it into a smoothie later.) Scrape out the hardened cream and stir it into the soup.
6 Cover and cook for another 15 minutes.
7 Meanwhile, add a couple of teaspoons ghee to a large skillet. Fry the prosciutto in batches in a large skillet over medium heat, flipping once halfway through cooking. It should take only a few minutes for the strips to become crisp. Crumble them up and put them in a bowl.
8 Taste the soup and add more salt or a squeeze of lemon juice if necessary.
9 Serve with crumbled prosciutto.
