I do…. Love broccoli!
I love broccoli. When I say that, a funny little voice from within replies, “Then why don’t you marry it?” Must be the way I say it.
This week I fell in love with yet another bunch at my friend stand at the farmer’s market. It’s beautiful shape, a “broc-quet” if you will, inspired the above image. I have often mused that bouquets and boutineers of herbs would be ideal at the nuptials of a serious food couple, but then I do a lot of musing. Until I saw this bunch, I hadn’t ever considered proper produce an option. jump to recipe
To my knowledge, broccoli has not become chic in the way cauliflower has. Poor broccoli, even though it’s one of the most perfect vegetables, it just “don’t get no respect.” In his time, President H.W. Bush was quoted as saying he hated broccoli, adding that he was the president and he didn’t have to eat it if he didn’t want to. I was ever confident that given the chance I could change his mind. It would have been via some homey preparation though, since broccoli just isn’t the stuff of fine catered meals and we really never served it – no respect!
The exception to the “never” thing was that for a time we had a client we made lunch for every weekday. It was a foundation that kindly fed its 200 employees. We hadn’t negotiated enough per person to keep up with their demands, however. As a result, we got creative and they got things not normally served by a good caterer. Nothing to make anyone sick of course, but there was zero waste. Broccoli stems sliced thinly to bulk up the vegetables was common. I kept thinking we’d get a question about what those “things” were, but we didn’t. Season and cook it properly, and broccoli is always more than edible.
I have a beloved recipe I call “Broccomole” that I have been making for ages (and likely the one I’d offer to the 41st president), it’s at once both decadent and wholesome. To make it, you steam broccoli, sauté garlic and onion, then blam it all together in a food processor with cheeze or nutritional yeast. The resulting dip/spread’s green color evokes a guacamole vibe, if you will, and I defy anyone to not like it.
My crisper drawer is rarely without this versatile veggie. When it’s a bit past its prime I whip up the simplest of soups in minutes, and then devour a hearty bowl happily. I enjoyed some during our recent “cold snap” and it sure hit the spot. One of the things I love most about broccoli is that it shifts effortlessly through the seasons, and I never have to worry about going without.
I am vexed by the notion of “desert island” foods. You know, the two foods you would choose to eat everyday if trapped on an island. I mean, am I going to die there? Because then it wouldn’t matter if I chose popcorn and cookies. But if I’m going to get rescued eventually, then one of them better be broccoli because I’ll be needing all its Brassica goodness to survive and get back to feeding. I really do live to feed.
This will work with asparagus, or any vegetable really. I love my stick blender, which makes light work of soup. If using a traditional blender, let cool slightly and hold lid in place with a dishtowel. The soup pictured is garnished with reserved florets and micro-greens, garnish is always nice.
Ingredients
- 1 medium onion, chopped
- 2-3 cloves of garlic, chopped
- 1 crown broccoli (not huge), chopped
- 3-4 cups broth
- A sprig or 2 of thyme, optional
Instructions
- In a medium saucepan over medium heat, sauté the onion in a little oil until just golden.
- Add the garlic and cook about 1 minute - don’t let the garlic burn.
- Add broth, broccoli, and thyme season with salt and let come to a boil. Reduce heat to a simmer and let cook about 10 minutes, or until broccoli is tender.
- Puree until smooth, or desired consistency, then taste and adjust seasoning.
