Tuesday, October 22, 2013

super easy super tasty broccoli soup


We just got home from a jam-packed week back east, where I got the delicious hit of autumn I'd been craving. I also got a delicious hit of serious food indulgence. Can one eat better than in New York City? Tangy fresh sheep's milk ricotta with flowery honey on toast, soft buttery scrambled eggs, spinach ravioli with fennel sausage ragu, wine wine wine, salads with gently poached chicken and earthy beets and warm goat cheese, toasty bagels with thick cream cheese and hot strong european coffee, falling-apart short ribs with woody mushrooms and crispy brussels sprouts. And that was all within 48 hours. After which, we took the train up to Connecticut to see DP's family and eat his favorite childhood pepperoni pizza 3 times in 3 days.

For our grand finale, we stopped at the airport Dunkin Donuts on the way to board our plane home and bought a bagful of pumpkin Munchkins*. The only thing that might be more disturbing is the instrumental Muzak version of "Blurred Lines" that American Airlines is using as their taxi-to-the-gate music.

Broccoli soup, anyone?

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Super Easy Super Tasty Broccoli Soup
yields 2 quarts (serves 4-6)

When pureed to a super smooth consistency, you will swear this soup has cream in it. It's super luxe!

3 T olive oil
2 leeks, white and light green parts only, chopped
1 small onion, chopped
(or you can swap one large yellow onion for the leeks/small onion)
3 cloves of garlic, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1 large handful chopped parsley (about 1/3 cup)
1 bay leaf
4-5 cups chopped broccoli (heads and peeled stalks)
6 cups chicken or vegetable broth
juice of 1/2 lemon
sea salt


In a large soup pot, add the olive oil and when hot, add the leeks, onion, garlic, celery carrots, parsley and bay leaf. Add a big pinch of salt and some black pepper and sweat over medium heat until soft and fragrant, about 7 minutes. Add the broccoli and sauté another 5-7 minutes, adding a little more olive oil if it seems dry. Add the broth, bring to a simmer and cook for 20 minutes, until broccoli is very tender. Transfer to a blender to puree in batches. Return to the pot, add the lemon juice and taste for salt.

*I just learned from that link that each Munchkin has 1g protein!

xooxox
jolie

P.P.S. East coast pix to come......................

1 comment:

  1. yum! looks like the perfect soup to ward off a cold!

    ReplyDelete

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