Creamy Caramelized Broccoli Soup with Lemon Zest & Chile

I have a few very GREEN soups to share. 🙂

This soup is described as “a lot more interesting than your average vegetable purĂ©e” because the broccoli is caramelized before being incorporated in the soup, adding a greater depth of flavor. By only caramelizing one side of each floret, leaving the other side bright green, the broccoli’s sweetness is preserved. It was quite delicious.

This recipe was adapted from Dinner: Changing the Game by Melissa Clark. The soup was inspired by one served by Andrew Feinberg at his former restaurant, Franny’s in Brooklyn. Next time I will make 1 1/2  to 2 times the recipe to have more leftovers! 🙂

Yield: Serves 4 to 6

  • 8 T extra-virgin olive oil, plus more as needed
  • 2 heads of broccoli (about 2 pounds), separated into small florets, stems peeled and diced
  • 2 1/2 tsp Kosher salt, plus more to taste
  • 2 T unsalted butter
  • 1 large Spanish onion, diced
  • 5 to 10 large garlic cloves, chopped
  • 1/2 tsp freshly ground black pepper, plus more for serving
  • 1/4 tsp red chile flakes
  • 8 to 10 oz potatoes, thinly sliced (peeled, if desired)(I used unpeeled Dutch yellow baby potatoes)
  • 1/4 tsp finely grated lemon zest
  • 1 1/2 T freshly squeezed lemon juice, from 1/2 a lemon, plus more to taste
  • grated Parmigiano-Reggiano cheese, for serving
  • flaky sea salt, for serving
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium-high to high heat. (I used a large enameled cast iron pot.)
  2. Add about 1/3 of the broccoli, just enough so that it covers the bottom of the pan in a single layer without crowding. Cook the broccoli without touching it- until it is dark brown on one side (leave one side bright green), 3 to 4 minutes.
  3. Transfer the broccoli to a large bowl, and repeat with the remaining broccoli, adding another 2 tablespoons oil for each batch. When all of the broccoli has been browned, season it with 1 teaspoon of salt.
  4. Reduce the heat under the soup pot to medium-low. Add the butter and remaining 2 tablespoons of oil.
  5. When the butter has melted, add the onions garlic, pepper, chile flakes, and 1/2 tsp of salt. Cook the onion-garlic mixture until the onions are soft and translucent, about 4 minutes.
  6. Add the potatoes, 4 cups of water, and the remaining 1 teaspoon of salt. Bring to a simmer, cover the pot, and cook until the potatoes are just tender, 10 to 15 minutes.
  7. Add the broccoli, cover again, and cook until it is tender, another 10 to 15 minutes.
  8. Stir the lemon zest into the soup.
  9. Using an immersion blender (or working in batches in a blender or food processor), coarsely purée the soup, leaving some small chunks for texture, if desired. (I puréed the soup until smooth.)
  10. Stir in the lemon juice.
  11. When serving, finish with grated cheese, a drizzle of olive oil, and a sprinkling of black pepper and flaky sea salt.

Chicken & Rice Soup with Garlicky Chile Oil

Enough sweet treats! Now I am going to start sharing several comfort food dishes.

I could eat soup every night in cold weather. The starches released by cooking the rice in the stock thickened the base of this dish. The resulting soup tasted hearty and rich.

This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions, replaced most of the water with stock, and used olive oil, Italian carnaroli rice, and added parmesan rind.

The garlicky chile oil topping, which I doubled (it was recommended to have leftovers!), made this wonderful soup extra special. We ate it with a sourdough baguette and green salad.

Yield: 4 to 6 servings

  • 1 medium to large yellow onion
  • 6 garlic cloves (I used 12 cloves to double the oil)
  • 2/3 cup white rice, preferably short grain such as Arborio or medium grain such as Carnaroli
  • 6 T olive oil or vegetable oil (I used 10 T to double the oil)
  • 1-2 tsp crushed red pepper flakes (I used 1 tsp in my double batch)
  • 6 cups poultry stock (I used 4 cups homemade turkey stock & 2 cups chicken stock)
  • 2 cups water
  • 1 to 1 1/2 lbs skinless, boneless chicken thighs
  • 3 tsp kosher salt, divided
  • parmesan rind, optional
  • 1 large bunch Tuscan kale (I used 10oz bag of chopped Tuscan kale)
  • freshly squeezed juice from 1 lemon
  • dill sprigs, for garnish
  • freshly ground black pepper
  1. To Prep Ingredients: Peel and finely chop 1 onion. Peel and thinly slice the garlic cloves. Rinse rice in a fine-mesh sieve until water runs clear.
  2. To Make the Garlic-Chile Oil: (I made a double batch.) Heat the oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 T garlic oil in pot. Stir the crushed red pepper flakes into garlic oil in bowl; set aside.
  3. To Make the Soup: Add the chopped onion to the 1 T of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
  4. Pour in stock and water and stir to combine.
  5. Stir in rice, chicken thighs, 1 tsp salt, and parmesan rind, if using. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 10 to 20 minutes, or until chicken reaches an internal temperature of 165 degrees.
  6. Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
  7. Strip kale leaves off of thick center ribs, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.
  8. Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.
  9. Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 1 to 2 tsp salt, or more to taste, and stir to combine.
  10. Divide soup among bowls. Drizzle with reserved garlic-chile oil. Garnish with dill sprigs and a few grinds of black pepper.

Raw Baby Red Kale Salad with Chiles & Pecorino

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I was so happy to receive my first CSA box of the season. It has been such a LONG six months without a surprise box of fresh vegetables to look forward to every week! My box was loaded with tender spring greens including beautiful baby red kale- perfect for this salad and perfect for my guest post for Sonal of simplyvegetarian777. Sonal is my oldest friend in the blogosphere and is also one of my biggest supporters. She is always there with a “like” and a complementary comment on my posts- She is so kind to me!

This salad made a beautiful lunch that I thoroughly enjoyed. 🙂 This recipe was adapted from In the Kitchen with a Good Appetite: 150 Recipes & Stories About the Food You Love by Melissa Clark (my favorite New York Times contributor).

The guest post along with the lovely remarks Sonal said about my blog 🙂 can be found here. Healthy & Delicious!!

  • 1 small bunch Tuscan kale (for ex: black or laminate) or Red Kale
  • 2 thin slices country bread, 1 slice whole wheat bread (crusts removed), or two handfuls good, homemade coarse breadcrumbs
  • 1/2 large garlic clove or 1 small garlic clove
  • 1/4 teaspoon kosher salt, plus a pinch
  • 1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
  • 3 tablespoons extra-virgin olive oil
  • Freshly squeezed lemon juice (from a generous half of a large lemon- about 3 T)
  • 1/8 teaspoon red pepper flakes
  • freshly ground black pepper, to taste

1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

2. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

3. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste.

4. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).

5. Let the salad sit for 5 minutes. Serve topped with the bread crumbs and additional cheese.

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Spicy & Garlicky Fresh Tomato Sauce with Pappardelle

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Do you ever feel like you are fighting nature at every turn? Weeds? Insects? Pollen? Leaves? In our yard we have to add Canadian geese to that list. We can barely scare them away at this point! The families hanging out in our yard are absolutely adorable… we just wish that they didn’t leave anything behind….

I have been so busy fighting nature recently that it’s kept me out of the kitchen. 🙂 This was a delicious and quick cooking meal with wonderful fresh flavors. It’s traditional Italian name is Tagliatelle All’Aglione- in Tuscany- named for the generous amount of garlic (aglio in Italian) in the sauce. This recipe, a staff-favorite, was adapted from Food and Wine, contributed by Paolo Coluccio. We ate it with green salad and Whole Wheat Spicy Herb and Garlic Bread. Lots of garlic and lots of spice- Great!

Yield: Serves 4 to 6

  • 1/2 cup (8 T) extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 2 to 2 1/2 pounds fresh plum tomatoes, cored and chopped
  • 1/2 teaspoon crushed red pepper
  • coarse salt, to taste
  • 1 pound dried tagliatelle (I substituted pappardelle)
  1. In a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until softened and fragrant, about 1-2 minutes.
  2. Add the tomatoes, crushed red pepper, and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 10-20 minutes. Season the sauce with salt to taste; keep warm.
  3. Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, then drain well.
  4. Add the pasta and half of the cooking water to the sauce and toss over moderately low heat until coated, 2 minutes; add more of the cooking water if the pasta seems dry. Transfer the pasta to shallow bowls and serve.

Note: The sauce can be refrigerated overnight. Reheat before tossing with the pasta.

One Year Ago:

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Whole Wheat Spicy Herb and Garlic Bread Loaf

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I initially made this bread to serve with a simple pasta dish, but thankfully we had leftovers the next day to use to make delicious gruyere grilled cheese. 🙂 This loaf is my first entry in the Fiesta Friday Challenge #1 at The Novice Gardener: posting a dish using both yeast and herbs. Was it cheating (or exceptionally clever?) to use a bread machine? 🙂

This recipe was adapted from Scientifically Sweet, via Foodgawker. I modified the recipe to make it more garlicky and less spicy. I also adapted it to bake in a bread machine, used a combination of whole wheat and bread flours, and added olive-oil to the dough. Easy & tasty!

Yield: One 1 1/2 pound loaf

  • 1 ½ cups tepid water, no hotter than 110 degrees F
  • 1 tablespoon extra-virgin olive oil for the dough, and 1 tsp extra-virgin olive oil for brushing the top of the loaf
  • ½ tsp sugar
  • 2 ½ tsp instant dry yeast
  • 6 oz white whole wheat flour
  • 10 oz bread flour
  • 1 tsp coarse salt
  • 1/2 tsp dried red chili pepper flakes
  • 1 tsp dried oregano
  • 1 tablespoon minced garlic
  • ½ tsp freshly ground black pepper
  • coarse salt, for sprinkling, to taste, optional
  1. Measure all ingredients into bread machine pan in the order suggested by manufacturer. (My machine suggests to place all liquid ingredients in the base of the pan, followed by the dry ingredients, and finally to place the yeast in a well on top of the dry ingredients before processing.)
  2. Process on whole wheat bread cycle; use medium/normal crust color setting.
  3. 30 minutes before the end of baking, brush the top of the loaf with remaining 1 teaspoon olive oil and sprinkle with coarse salt.
  4. Remove bread from pan; cool on wire rack.

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”Fiesta Friday Challenge #1"

Roast Pork Tenderloin with Carrot-Pine Nut Romesco Sauce

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This dish was unbelievably flavorful, colorful, delicious, healthy, and quick to prepare! I am such a fan of Spanish romesco sauce which is usually prepared with red bell peppers; this carrot-pine nut version was wonderful. This recipe was adapted from Bon Appetit. I increased the amount of pork, greens, and red wine vinegar. I also used red pepper flakes instead of Aleppo pepper and baby arugula in lieu of watercress or baby mustard greens. We ate it with roasted gold potatoes on the side. Fabulous!!

  • ÂĽ cup raw pine nuts
  • 1½ pound small carrots, peeled, halved lengthwise if larger
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 medium pork tenderloins
  • 1 small garlic clove
  • 1 tsp Aleppo pepper or ½ tsp crushed red pepper flakes
  • 2-3 tablespoons red wine vinegar, divided, plus more to taste
  • 7 ounces spicy greens, such as baby arugula, watercress, or baby mustard
  1. Preheat oven to 350° (on convection roast).
  2. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, about 4 minutes; let cool.
  3. Increase temperature to 450° (on convection roast). Toss carrots with 1 Tbsp. oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly.
  4. Meanwhile, heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season tenderloins with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°, 8–10 minutes. Let rest 5 minutes before slicing.
  5. Mince garlic in a food processor. Add toasted pine nuts and remaining 3 Tbsp. oil and pulse to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 2 Tbsp. vinegar, and 1 Tbsp. water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
  6. Toss greens with remaining carrots and remaining 1 Tbsp. vinegar in a large bowl; season with salt and black pepper. Drizzle pork with pan juices. Serve pork with romesco and salad.

One Year Ago:

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