Tuesday, March 13, 2012

broccoli soup

Yesterday I went to Freshfield Farms Market, which is downtown, off of Michigan.  It's not super close to my house but really worth the extra minutes drive. Here's why I like it: It's crowded and chilly and packed with great looking produce. I found the people shopping extremely friendly and got a couple of tips on how to cook things I never have. Much of the produce is from local growers, which I like. Wherever it is from is clearly marked. And everything I looked at was purchased directly from the farmer, which makes the price much less. I can't say many but several things are organic, including kale, arugula, field greens, apples, mushrooms and artichokes, which were three for $5.00! They do sell meat but it's next door and so we don't go in there.
I came home with this great kale and was excited to make soup. When I was pureeing I noticed it seemed a bit gritty and sure enough, something hadn't been washed properly and there was a bit of sand in the bottom of the pot. Bummed, I had to toss the whole thing. But I still wanted that green soup. So I pulled out this great head of broccoli and began washing, extra carefully. Turned out really nice, healthy and sand free!

1 medium onion, diced                                                                                                                                      
1 large carrot, chopped                                                                                                                                         
2 stalks celery, chopped                                                                                                                                        
1 large head of broccoli, include about an inch of the stalk, chopped                                                               
5 cloves garlic, chopped fine                                                                                                                            
1 ts salt                                                                                                                                                               
1/2 ts pepper                                                                                                                                                     
1/2 ts coriander                                                                                                                                                    
1 TB basil, chopped                                                                                                                                                      
Cook the onions in a swirl of olive oil over medium heat for a few minutes,  then add the carrot and celery, stir and cook a couple minutes more while you chop the broccoli. Add that to the pot with the other ingredients and cook for a minute or so to get all the spices toasty. Pour in 5 cups water (just enough to cover the broccoli, better to have to add more later if it's too thick) and cook over medium heat for 25 minutes until the broccoli stems are cooked through.                                                 
Let it cool a bit and then puree with an emersion blender, or industrial blender, if you have one. You may need to add more water, I didn't. Reheat gently, garnish with basil, a sprinkle of kosher salt and fresh pepper.    
Tasted even better the next day!                                                                                                                                                  

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