Tuesday
Fresh garlic broccoli soup (recipe in the comments)
Roasted tomatoes
Pretzel rolls
Hot cocoa with marshmallows!
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So, I know, soup two nights in a row is atypical for us, but when M and I were perusing our dinner options remaining this week, soup just sounded best. This is a new one for us. We have a cream of asparagus and a broccoli cheese, but no straight up cream of broccoli. I was attracted to this because I love nutmeg flavoring and it has no cream or milk in it, making it a good choice for my lactose intolerant friends and family members. That said, as it is a very plain soup, I think hearty sides are welcome. That said, it used to be a MUCH plainer soup. The recipe we started from was sort of pureed hot broccoli. Don't get me wrong, broccoli is good, but that was boring! The fresh garlic, cayenne, splash of lemon and (our secret ingredient!) cinnamon take this soup to the next level.
Prep Notes
Difficulty: Easy
Chopping: Onion sliced, broccoli, tomatoes halved
Time: 30 minutes
Make ahead: I think the soup would save fine, but the tomatoes need to be done just before you eat.
Reaction
J: "This is truly unique - another one knocked out of the park!"
M: "Simplicity with a twist."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Fresh Garlic Broccoli Soup – M & J (inspired by Martha Stewart’s Great Food Fast)
Serves 3-4
1 T olive oil
1 medium onion, halved and sliced
¼ t ground nutmeg
4 cups chicken broth
1 ½ cups water
⅓ cup rolled oats
1 ½ lb broccoli, florets separated, stems peeled and cut into ½” rounds
Salt
Pepper
⅛ - ¼ t cayenne
¼ t cinnamon
2 medium cloves garlic, peeled and minced
½ lemon
In a large stockpot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the nutmeg and cook until fragrant, around 30 seconds. Stir in the chicken broth, water, oats, and broccoli. Season to taste with salt and pepper. Bring to a boil, reduce heat, and simmer until the broccoli is tender, between 5 and 10 minutes.
Puree with an immersion blender. Taste for salt and pepper. Add cayenne, cinnamon, garlic (you can press it right into the soup), and 1-2 t lemon juice. Taste and adjust as necessary. Serve with additional lemon.
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