keeping it simple December 26, 2008

Broclemonsoup1
Exactly one month in between posts. I have to start out by wishing everyone a belated Happy Holidays. I also need to say thank you to those people who took the time to send me tweets and notes and emails the past couple of weeks. Between those and the comments left in my last post, I was moved more than I can ever tell you.

I can't even begin to tell you all a fib – it's been a rough month. More has transpired in my personal life than I care to admit. Loss is becoming a reoccurring theme to me and – at times – its been pretty tough to take. Work has been wonderfully hectic and busy and has proved to be a good source of inspiration and distraction. It's also left me little time to get back in the swing of things here at RWT.

When I need to turn to something for comfort, food-wise, it's often soup. Those people who have been reading this blog for any amount of time know my connection to soup and how it has been so symbolic for me. The beautiful thing about soup is that it doesn't have to take long to be delicious. Don't get me wrong, the slow cooked melded-together flavors of soups have their place, too. A quick soup, though, lets you get in the kitchen, make something quick and relatively inexpensive, and eat something thats good for you – both body and mind.

This is a quick little recipe I saw in a copy of Donna Hay's magazine. I love adding a bit of lemon to soups to give flavors that made need a little acidity some brightness. For my batch of this soup, I didn't use the entire amount of cream – more like 1/2 cup.  It gave the soup a deeper green color and cut down on some of the calories and fat. Feel free to use the full amount if you so choose. Also, the color of your soup will vary depending on what stock you use – my organic vegetable stock was much yellower in color than other stocks would be. You can also play with the texture of this soup by leaving it chunkier or smoother, depending on your personal taste.

Broccoli Lemon Soup – recipe originally found in Donna Hay magazine

  • 1 tbsp olive oil
  • 1/4 white onion, sliced
  • 2 cups chicken or vegetable stock
  • 2 medium size potatoes, peeled and finely chopped
  • 1 head broccoli, chopped
  • zest and juice of 1 lemon
  • 2/3 cup cream
  • salt and pepper
  • fresh ricotta as garnish on top – optional
  1. Heat olive oil in a pot, sweat onions in it for a couple of seconds. There’s no need to wilt it.
  2. Add in potatoes and broccoli (leave 1 or 2 or the florets as extra)
    and stock. Cover and let it cook for 5-10 minutes or till the
    vegetables are soft.
  3. Puree the soup with a stick mixer or blender until smooth.
  4. Return to the pot and add cream, lemon juice and zest, salt, pepper and extra broccoli
    florets and cook over medium heat for 3 minutes or until the broccoli
    is tender. Ladle into bowls and top with ricotta cheese, if you so choose. Serve immediately.

Editors Note: This is totally one of those recipes from the "Looks like crap, tastes like delicious" files. Trust me :)

Comments

C'tina Dec 29, 2008 05:12 pm

Glad to see you. I saw you listed as a ‘friend’ on a page (myaimistrue on Yelp). I was more thrilled than I had a right to be, to ‘see’ someone I ‘know’…since I’m a mild misanthrope…some days less mild than others…

Michele Dec 30, 2008 01:12 pm

That certainly does NOT look like crap! It looks heavenly!

MODman Dec 30, 2008 01:12 pm

Your soup looks absolutely delicious. I hope all is working out in your offline life.

Raspberry Runner Jan 2, 2009 03:01 pm

it actually does look beautiful in the picture. and it sounds very delicious and healthy :)

Terry B Jan 7, 2009 05:01 pm

Just wanted to stop in and say hi, Tami. Hope things are finally starting to get a little more normal for you.

Monster Librarian Jan 9, 2009 12:01 pm

Been praying for you since your parents death!
Also, I awarded you the Premio Dardos Award. See here: http://misadventuresofmonsterlibrary.blogspot.com/2009/01/misadventures-in-awards.html

Tami Lyn Jan 10, 2009 07:01 am

I just stumbled onto your blog via The Hungrey Housewife. I love your photos, and I don’t often see Tami’s spelled like us!

Hillary Jan 13, 2009 02:01 pm

This is great – not a soup recipe you see everyday. Thanks! Happy new year!

Greg Jan 21, 2009 01:01 pm

It’s time I came out of the woodwork and told you how much I like your blog. I have been lurking far too long. It’s just not decent! Keep it up. I love it. GREG