Posted in Recipes, tagged broccoli, Cooking, food on August 13, 2008 |
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My husband and I will soon be leaving for our summer vacation, so I am trying to clean out the refrigerator. Excess broccoli and raw milk caught my attention last night, and I found myself dreaming all day about broccoli soup. Fortunately, I was not disappointed. This soup is a doozy! Velvety and savory, with the subtle sweetness of broccoli, it was beautifully satisfying. We loved it so much, I decided to write this post right away so I will be able to remember how to make it in the future. It is sure to become a staple in our home, particularly during the cooler months.
Since our milk is raw, I wanted to avoid boiling it. Thus, I have written the recipe so that the broccoli cooks in a little bit of broth before being combined with the milk at the end of cooking. That way, the milk is only brought to a warm–not boiling–temperature. If your milk is already pasteurized, this precaution is unnecessary.
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Looking for a way to enliven steamed broccoli? This recipe might be just the ticket. When you’re trying to eat as many vegetables as possible, it helps a lot to find new ways to prepare them. The flavors in this recipe are bright and refreshing–never boring. I find this dish particularly useful when I need to bring a side to a potluck or dinner party. It goes with almost anything, it’s pretty to look at, and it’s allergy-friendly (no dairy, gluten, etc).
Broccoli with Lemon and Olive Oil
(from Vegetables, published by Williams-Sonoma)
1.5 pounds broccoli, washed, trimmed, and cut into large bite-size pieces
1/4 cup extra virgin olive oil
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons finely chopped green onion, white and tender green parts only
1/2 teaspoon high-quality sea salt
1/8 teaspoon freshly ground black pepper
While bringing water to a boil (for steaming the broccoli), mix together all the seasonings, including the olive oil, in a large bowl and set aside.
Steam the broccoli for about 4 minutes until bright green and just tender (not wilted, pale, and sad).
Remove the broccoli from the steam basket and add to the large bowl with the olive oil and seasonings. Toss gently to coat. Adjust seasonings to taste and serve immediately.
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