I made that!

This week I got 4 heads of broccoli in my CSA box, to add to the one I already had. I get veggie anxiety when there’s too much of one thing, and a soup is always a great way to use up piles of fresh (and sometimes not so fresh) veggies. Soup is one of those things that I rarely crave or think about, but when I’m eating it I always think “Soup is delicious, I should eat soup more often.”

A broccoli soup is especially easy to make, and comes out a lovely shade of green (actually my FAVORITE shade of green – as soon as I own my own house, I will paint many walls this color.)

First I threw some potatoes, leeks, carrots & good (by good I mean: not from a box, even an organic one. Unless, of course, you have to, slightly inferior soup is better than no soup…I guess) veggie stock in a pot.

I covered it up and let it simmer for 25 minutes, until the potatoes could be mashed easily with a fork. Then I added the broccoli and let it cook for another 10-15 minutes, until the broccoli was smooshy.

Then I pureed it (with my immersion blender, another favorite thing of mine) with a tiny bit of cream and flavored it with salt and pepper.

And since everyone needs just a “teeny” bit of fat, I fried up some grilled cheese sandwiches for us to eat with it.

Some measurements:

3 leeks

2 waxy potatoes

2 carrots

4 cups veggie stock

2 heads of broccoli

1 tablespoon cream

salt and pepper to taste

1 grilled cheese sandwich