I shopped The Collingswood Farmers’ Market and came home with a PILE of broccoli. It was so green and lovely everywhere I looked that I couldn’t resist buying it from multiple farmers.
The only answer this week to the question of what to do with all that broccoli was soup.
Broccoli soup looks simple but there can be some pitfalls. Overcooking the broccoli so it is a smelly mush. Using too much fat and thus losing the taste and health benefit of this beautiful vegetable.
What follows is a quick to make and very tasty soup.
3 Tablespoons unsalted butter
1 leek, finely diced (or small onion)
2 stalks celery, finely diced
1/8 to 1/4 teaspoon granulated roasted garlic or 1 clove of garlic minced
3 Tablespoons flour
2 cups milk
2 cups stock (chicken or vegetable)
1/4 teaspoon baking soda
8 cups broccoli florets, stalks, stems cut into small pieces
1/4 cup grated Parmagiano-Reggiano cheese
juice from one lemon
salt and pepper to taste
1. Melt butter in a large Dutch oven or soup pot over medium heat. Add the leek, celery, and garlic. Cook, stirring, until the vegetables are softened, but not browned (about 5 minutes).
2. Add the flour. Cook, stirring constantly until all the flour is absorbed (about 30 seconds).
3. Slowly pour in the milk. Next slowly pour in the stock.
4. Stir in the baking soda.
5. Add the broccoli.
6. Bring the pot to a boil and then lower the heat to maintain a simmer. Cover. Stir occasionally until the broccoli is tender and an olive green color (about 20 minutes).
7. Using an immersion blender (you can do it in batches in a regular blender but the immersion blender is so convenient and easier to control) blend the soup. Add more stock for a thinner soup.
8. Add the parmesan cheese, lemon juice, salt, pepper. Stir. Keep warm to serve.
And leftovers too!
Broccoli is lovely, plentiful, easy to cook, and good for you.
” ‘Without pain, how could we know joy?’ This is an old argument in the field of thinking about suffering and its stupidity and lack of sophistication and could be plumbed for centuries but suffice it to say that the existence of broccoli does not, in any way, affect the taste of chocolate”. (John Green, author)
Ingredients purchased from farmers at The Collingswood Farmers’ Market.
-butter from Hillacres Pride
-leek from Fruitwood Farm, Formisano Farm, Flaim Farm
-celery from Flaim Farm, Formisano Farm
-garlic from Savoie Organic Farm
-broccoli from Fruitwood Farm (by the bag!), Muth Organic Farm, Springdale Farm,
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