A Lovely Green January Soup: Cream of Broccoli

This simple soup is my way of diving back into this cooking journal. It is quick, light, and restorative, especially on a snowy day. Here's to a new year full of cooking and tasting!


CREAM OF BROCCOLI SOUP
serves 2

ingredients
3 cups broccoli, chopped coarse (about 1 lb)
2 handfuls chopped shallots (about 1 1/2 cups)
1 1/2 tsp mustard seeds
2 tsp unsalted butter
2 c chicken broth (you may prefer veggie broth instead)
1 c water
squeeze of fresh lemon juice
dollop of sour cream OR about 1/4 cup cream (optional, actually)
salt and pepper

equipment
immersion blender -- the blender for people who don't have room for a full-size blender.


preparation
1. Melt the butter in your soup pot; add the shallots, salt and pepper, and mustard seeds.
2. When the shallots become soft and translucent, add the broccoli, broth, and water. Let the soup simmer, covered, approximately 20 - 30 minutes, until the broccoli is nice and tender.
3. Remove soup pot from the burner. Blend to your preferred consistency using your preferred blending tool.
4. Return the pot to the burner, on very low heat. Stir in the cream or sour cream, and a generous squeeze of lemon juice. Season to taste.

nick's springtime risotto

nick's spring risotto, originally uploaded by isabelle gr.

Risotto is for all seasons. Nick demonstrated this recently with a tasty dinner of lemon zest risotto featuring his patented peppery spice mix. Tender asparagus, oyster mushrooms, and bacon were the stars that night, but we make this dish often with whatever looks best.

NICK'S RISOTTO

Serves 4.

ingredients

1 1/2 c. arborio rice
5 c. chicken or vegetable broth
1 medium onion or 3 shallots, finely chopped
1 egg yolk
2 tbsp. olive oil
1 lemon, juice and zest
chunk of parmigiano
handful of fresh rosemary and sage leaves

1 bunch of young asparagus, trimmed and chopped into 2-3 inch bites
oyster mushrooms, as many as you like, wiped clean and separated
4 strips of all-natural bacon

1/2 tsp black peppercorns, or to taste
1/2 tsp coarse sea salt, or to taste
dash of red pepper flakes

preparation

1. Heat 2 tbsp. oil in a heavy, deep-sided pan, then add the chopped onion and cook until translucent, about 5 minutes. Meanwhile, warm the stock in a covered saucepan. When the onions are translucent, add the rice and stir continuously for another minute until the rice is glossy.

2. Stir approximately 1 cup of the stock into the rice and onion mixture and continue stirring -- stir your heart out! When the rice has absorbed most of the stock, add another 1/2 cup or so. Repeat this step until the rice is tender, usually about 30 minutes. As the risotto cooks, chop the herbs and zest the lemon. Add the zest and half of the herbs to the risotto about 15 minutes into the process.

3. Heat a second pan and cook the bacon until crisp. Drain bacon on a paper towel and wipe most of the fat out of the pan. For a vegetarian alternative, we sometimes omit the bacon and simply heat another tbsp of olive oil in the pan. Turn up the heat to medium high and sautee the asparagus and mushrooms. Break the bacon into pieces and stir these and the vegetables into the risotto about 25 minutes into cooking.

4. Quickly whisk together the egg yolk and lemon juice in a small bowl. Grate as much cheese into it as you like, but remember that parmigiano is salty, so you won't need to add a lot of extra salt at the table. As soon as the risotto is done, move the pan to a cool burner and stir in the egg and lemon mixture. With a mortar and pestle, grind together the salt, pepper, and remaining herbs. Add to the risotto just before serving.