As you know my chiquito (little boy in Dominican vocabulary) is now 20 months and he lost his appetite the moment he turned one. Since he started eating solid food, I have made all his food from scratch. I make lots of fresh food and use organic products as much I can to prepare his food, but most of the time the adult members of the family end up eating Christopher’s food, of course to their delight. With the intention to feed Christopher a healthy and nutritional soup I made this broccoli soup that came out pretty good, but unfortunately as always, he did not eat it and as a result that evening it ended up in our tummies.
I know broccoli is not a vegetable for everyone. Some people consider it to have strong flavor or aroma and to be very gassy. However, I am as well as many of you very lucky to have the palate to like this miracle food. And this is why.
Broccoli is full of nutritional values and anti-oxidant. It is high in vitamin C, calcium, dietary fiber, selenium, B12 and contains many potent nutrients which are said to have anti-cancer properties, among this prostate cancer. Broccoli is a source of a chemical called indole 3 carbinol, which appear to boost and repair DNA cells as well as repair cancer cells. So enjoy this soup because it is good and very easy to make. If you are a vegetarian and if you enjoy a fresh taste on your dishes, you will most likely love this soup because although it does not have cream, chicken or vegetable stocks as it is normally the way is made, my soup, is very creamy and fresh tasting.
Are you still curious about Broccoli? More to read below*
To poach the broccoli:
1 broccoli bunch (fresh & very green) ½ parsley bunch Salt
For the aromatics:
1 medium onion chopped 2 garlic cloves chopped 1 teaspoon of olive oil 2 teaspoons of butter Salt
The finish and Garnishing:
1 ½ to 2 cups of the boiling broccoli water 4 oz. cheddar cheese divided and cubed (substitute for cheese of preference) 2 teaspoons of lemon juice Cooked broccoli stem -cubed Avocado cubed 1 teaspoon of olive oil Black pepper to taste (optional) Parsley
In a pot add cold water, enough to cover the broccoli. Cut the broccoli florest from the stems and peel the skin off the stems. Place the pot in the fire and wait for the water to boil. Add the salt, broccoli florets, stems, and the leaves of the parsley to the boiling water. Cook for 4 to 5 minutes.
For the aromatics:
In a sautéed pan add the oil, the butter, the onions, and the garlic. Sweat the onions and garlic until tender.
Place the broccoli florets, two cups of the broccoli boiling water, the sweated onions/garlic, 3 ounces of the cheese in a blender. Process all the ingredients until puree. Add the lemon juice and adjust the salt if necessary.
The assembly and Presentation:
Pour the soup in a deep plate and decorate with the cubed avocado, broccoli stem, the remaining one ounce of cheese and the parsley leave.
Drizzle the soup with the teaspoon of oil and add the pepper if desired. Enjoy!
More on broccoli* Broccoli is a cool season plant normally harvested in the spring and the fall. It is a high- quality vegetable either fresh or frozen. Broccoli come from the Italian word “Broccolo”, and it is related to the cabbage family; also closely related to cauliflower, Brussels sprouts, kale, and mustard. It seems to be of Mediterranean origin and has been considered by the Italians a unique and valuable food since the Roman Empire. In fact in the 18th century when it was first introduced to England, the English called it “Italian asparagus.” It was also Italian immigrants who introduced this vegetable to the United States. But it was only until the 1920s that this vegetable became well known here in the USA. How is cooked? Broccoli is cook in many ways, but it is more commonly cooked boiled or steamed, raw, in casserole, saute stir fry, and in creamy soup. I personally use all parts of the broccoli, flowers and stems. Some people also use the leaves for example, broccoli rabe, is an extension of the leaves. They are a little bit bitter, but for some reason, you find it incrementally, pleasurable, and bitterly delicious. I have to mention that I like the bitterness and I am glad that my mother-in-law (of Italian heritage) introduced it to me.
http://www.wikipedia.org & and other internet search
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