Broccoli Soup

Faith enjoying her favorite soup in a pink tutu
Faith enjoying her favorite soup in a pink tutu

So, Glenn and Reid are busy at the Quincy market, so naturally, now that it is broccoli season, Faith is requesting her favorite – broccoli soup. Conveniently, the truck had just driven by, loaded with bins of the most gorgeous broccoli, so it was a perfect night for her soup. In 35 minutes I had her soup made and in front of her along with a fab slice of ciabatta from Rose 32 Bread (dropped off this am by Cindy when picking up tomatoes and peaches).

 
I have streamlined the Gourmet recipe I started with 20 years ago and tonight’s ended up being vegetarian.
  
 
 
  • 2 heads broccoli (probably about 2 lbs)
  • about 6 cups of water
  • 3 Tb butter
  • 3-4 Tb flour
  • s&p
  • 3/4 cup light cream

Cut up broccoli by removing tops from stems and quartering stems long ways – you want it to cook evenly. Put in large stock pot with water and salt (start with a generous tsp) and simmer until very tender (15-20 minutes). Remove from heat and puree broccoli with cooking liquid. I use my immersion blender (before I had that I used my Grandmother’s Foley Food Mill, and later pureed just the broccoli in the Cuisinart stirring in the water later). There are many ways to skin this cat, but tonight I poured the puree off into another vessel so I could continue using the same pot. Melt butter in pot, add flour and make roux, slowly adding broccoli puree in until all incorporated, heated through, and thickened. Then add your cream until desired creaminess is achieved. Milk or Rice milk works too, but we are overrun with cream this week from our milk deliveries, so use what you’ve got.

Normally I would have added a few rounded spoonfuls of chicken bouillon/base to the cooking water, but I was out, and can you believe I ran out of regular salt too? So, not wanting to use a coarse salt or sea salt, I adjusted the seasoning with the seasoned salt sitting on the counter – a perfect solution!

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. His daughter, Kate, bought her own farm, The Turkey Farm, where she raises animals for meat production and works many of the farmers' markets. His son Curtis is is developing an orchard at the Lunenburg farm and recently bought a farm near his sister in Hardwick. The farms also have several Community Supported Agriculture (CSA) programs established in Lunenburg, Jamaica Plain, Brookline and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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One Response to Broccoli Soup

  1. Pingback: CSA Week 10, 2011 | Stillmans Farm Blog

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