Creamy Broccoli, Kale and Potato Soup

This recipe started as a desire to recreate the homemade cream of broccoli soup I had growing up. These days, all you ever see is broccoli cheddar soup — but the soup I know and love is pure broccoli and cream, no cheese required.

So when I picked up a copy of The Frugal Gourmet at Hope Thrift recently, I was delighted to find that Jeff Smith’s recipe for cream of broccoli soup is the one I remember (in fact, I’m pretty sure my parents had the same book in their kitchen). Of course, I can’t help but tweak things, and I found myself wondering how green the soup would turn out with the addition of some kale, among other changes. The answer is … very green!

I recommend serving with garlic bread or a nice crusty baguette.

Serves 6

img_2515

Ingredients

2 tbsp butter
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/2 lb kale (about 1 bunch), stemmed and finely chopped
1 1/2 lb broccoli, finely chopped (including peeled stems and any leaves)
1 large russet potato, peeled and chopped into 1/2-inch cubes
6 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme
1 cup heavy cream
salt
pepper
optional garnishes: fresh parsley, croutons

In a dutch oven over medium-high heat, saute onions and celery in the butter until translucent, about 5 minutes. Add the garlic and saute another minute. Stir in the kale a handful at a time and cook until wilted, about 2-3 minutes.

Add the broccoli, potato, chicken broth, bay leaf and thyme. Bring to a boil and then simmer, covered, until the kale, potatoes and broccoli are very tender, about 15 minutes. Turn off the heat and puree the soup with an immersion blender (or in a regular blender) until your desired level of smoothness.

Return to low heat and stir in the cream, cooking until the soup is hot. Season with salt and pepper to taste. Garnish with chopped parsley and/or croutons.

Pictured: Corning Ware Fresh Cut P-43-B Petite Pan (x2), Corning Ware Blue Cornflower P-41-B Petite Pan, Pyrex 508 Measuring Cup

 

Roasted Broccoli Stems with Lemon and Parmesan

Broccoli stems often get overlooked — even I’ve been guilty of throwing them away when prepping florets for roasting or steaming. But they are delicious! The outer edges can be very woody, so be sure to peel thoroughly.

Recipe adapted from NY Times Cooking‘s Roasted Broccolini and Lemon with Parmesan.

Serves 4

Ingredients

stems from two bunches of broccoli, peeled and sliced thin lengthwise (about 1/8 inch thick), plus a few sliced florets
half of 1 lemon, sliced thin (seeds removed)
4 garlic cloves, sliced
4 tbsp olive oil
salt and pepper
1/4 cup grated Parmesan

Preheat oven to 425 degrees.

In a large bowl, toss broccoli, lemon and garlic in olive oil until well coated. Spread the mixture out on a baking sheet. Season with salt and pepper, and sprinkle with Parmesan.

Roast until broccoli is tender and browned on the edges, about 25 minutes.

Pictured: Corning Ware Green Macrame P-332 Roaster