"This is not your average broccoli soup," Melissa Clark writes. "Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup." Adapted slightly from the <strong><a href="http://cooking.nytimes.com/recipes/1017010-seared-broccoli-and-potato-soup">New York Times</a></strong> (November, 2014).

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