I teach a class called Friday Night Fridge Finds on ChefHangout.com. The premise behind it is that we – people in general – often wind up at the end of the week without much food in the fridge or motivation to cook, but we can still come up with a healthy, tasty, and easy-to-prepare meal. Typically, it also means using up what ever “on their last leg” ingredients are left to be used.
It’s a great opportunity to avoid wasting things, eat something good, and not rely on take out.
Every once in a while, I have this experience of not having much in the fridge mid-week. The glaring ingredient this week: broccoli that should have been eaten sooner. It wasn’t off; just a little wilted and dejected-looking.
I don’t cook creatively with broccoli – typically just roasting or steaming it as a simple side. So, I turned to my trusty copy of The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
Before I get to what I made, though, let me tell you about this book. It is a truly great resource. It outlines almost every ingredient imaginable – from spice to meat, vegetable to nut, and dairy product to liquid concoction, etc. – in alphabetic order, along with a list of other foods (and beverages) that complement it or are related to it, and the global cuisines it is often found in. There are suggested dishes and short essays from notable chefs, notes on when an ingredient is available during the year, how it tastes and feels in your mouth,and even techniques you can use to prepare it. What are notably absent are recipes – the point is to encourage you to try your own hand at a recipe using your favorite of the suggested flavor combinations. I highly recommend it!
This is the book I turned to to help me with my broccoli dilemma. What caught my eye was this:
Flavor Affinity: broccoli + garlic + lemon juice + olive oil
And, above that: a note about using broccoli florets and puree to make rich, flavorful soup.
Sounded good to me! So, I made Lemon Garlic Broccoli Soup. Creative, I know : )
I added just a touch of the savory ghee I made, and it brought a little more richness to the dish. What stood out, though, were the lemon and garlic – so good in this soup! And it was even better the next day.
- 2 large broccoli heads (a regular sized bunch will do also), cut into bite-sized pieces
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp olive oil or ghee
- 4 cups stock
- ½ tsp salt
- ground pepper to taste
- juice from ½ lemon (or more, if desired – it’s good with a little extra tanginess)
- Pre-heat large pot to medium high. When hot, add oil or ghee and coat bottom of pot.
- Add in onions and saute until translucent. Add in garlic and saute for a minute longer.
- Add broccoli, stock, and salt to the pot and bring to a boil. Reduce heat to medium and cook for about 5 minutes, or until the broccoli is just tender.
- Reserve 1 cup of florets and onions. Place remaining ingredients in a blender or food processor and puree. Return the puree to the pot and then stir in the reserved broccoli pieces.
- Cook for 3-4 minutes longer. Turn off heat. Stir in lemon juice and season with black pepper. Serve immediately.
Shared on Sunday Night Soup Night.
Sounds delicious! btw… can’t WAIT for the cookbook to come out. Looks fantastic!
Thanks, Suzanne – on both counts! I can’t wait either – I’m driving myself nuts trying to get it done this weekend! I’ll keep you posted.
Ooh, looks tasty! Thank you so much for mentioning the Flavor Bible – that looks really amazing and like a great complement to the way I often cook these days!
Good luck finishing the cookbook!
Hi Amy – Thank you; I’m getting closer and closer! I hope you are able to find a copy of the Flavor Bible. It is seriously one of my favorite books in the kitchen. I’d love to hear more about the way you cook these days. Sounds interesting.
Cheers!
Soup is such a great way to use up those vegetables that are past their best but still good enough to eat. I like that you kept it simple, and it sure does look tasty! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Hi Debbie, thank you for hosting soup night – I’m happy to be a part of it!
The broccoli soup sounds delicious! I can’t wait to try making it.
I am so excited that you are here on the internet! I discovered you and your newsletter through Mark Sisson’s “Daily Apple”, web site.
My husband and I have been following the Paleo way of eating for aprox. 4 years now and feel better than ever.
I already have a few “Paleo” cook books but your’s definately looks like one I need to have. I’d also love to have some additional ideas for my “take to work” lunches! I am allergic to grains, and all dairy this type of cooking is a must in my life.
So happy to have found you!!
Sincerely,
Dawn
Dawn – I am so glad we’ve connected and to hear that you are feeling so well! I hope you enjoy the soup, the PPL cookbook if you do buy it (my husband and I have been eating this way for several years), and the Flavor Bible if you happen to find a copy – it is one of my all time favorite kitchen resources. So glad you are here; please let me know if I can ever be of help.
-S
Actually, the stems that are so often tossed when broccoli (or asparagus) is cooked makes a great soup. Talk about repurposing table scraps!
So glad you found out cream isn’t necessary to make a great soup. The puréed veggies can hold their own w/o it!
Hi June,
thanks so much for your comment. I agree that using as much of a plant as you can is a good thing – whether blending stalks into a soup or using onion husks for soup stock. And cream? Who needs it? : )
I have to admit, I was skeptical about this recipe due to the very short ingredient list, but we are swimming in broccoli right now and I just wanted an easy way to recipe-ize it. So I made it, and I am so impressed by how simple and flavorful it is and really stoked by how quick it is. I love recipes that are quick, tasty and healthy and use raw, whole ingredients. This one will definitely go on the weekday rotation and I am going to recommend it to all my friends who are intimidated by cooking.
Hi Tracy, I’m glad you enjoyed it and that it worked out well for you! Thank you, also, for recommending it. Easy is the best, in my opinion.
-S
I made another dairy free broccoli soup from a recipe online and before I served it to the family I tried it. It was lacking in a major way. I kept looking, found this recipe, and went ahead and added the lemon juice. It’s absolutely delightful! I am now excited for dinner!
Yay! I’m so glad you found this recipe, Sarah, and especially glad that the lemon juice did the trick! Happy eating : )