Recently we subscribed to a CSA (community-supported agriculture) service, one that delivers to our door a box of organically grown vegetables in the wee hours of the morning, in our case every two weeks. This morning I opened the front door to find the second box sitting on the step, full of my favorite kind of goodies. I spent a while thinking about which things to use immediately and which to put away in the fridge – also I had to browse recipes for beech mushrooms, which I found are too bitter to eat raw, and for radishes, which I didn’t feel like eating raw.
The two big bunches of broccoli immediately suggested a cream soup, so I worked on that while munching the sweetest Nantes carrots and washing some spinach leaves, which Mr. Glad put into his sandwich at lunchtime. After I poured the soup into a bowl I wanted to sprinkle a few chives on top, so I visited my huge clump next to the patio only to find that they had disappeared in the hard winter we had, and only a few short scapes (I just learned this name for the stems) were venturing forth at so far. I sprinkled some nutmeg instead.
The ingredients in this batch were: broccoli, onions, garlic, butter, chicken broth, black pepper, nutmeg, salt and cream. When the vegetables were tender I put almost everything into the blender, but I kept back some soft chunks for texture. After taking the picture, I ate the bowl of soup, and I’ll likely have another tonight for dinner. It might be my favorite way to eat broccoli.