You heard me.
Yesterday it snowed.
A week ago I was at the beach with the pups, having my first soft-serve of the season and yesterday it snowed. Mother Nature is a tease - I guess I should just be happy that there was no accumulation.. but my happiness does not come that easy.
My loungers and cushions are all set up on the now frigid deck, awaiting my return. The pups are confused - it looks nice out there. But when they go out and start to freeze up they look at me accusingly. What have you done with spring?
Well, I suppose it has to come back at some point, and today is looking a little more promising than yesterday.. but it is still soup weather.
So today I have Broccoli Soup with Chive-Cayenne Oil, perfect for pairing with some rustic country bread. Enjoy!
Broccoli Soup with Chive-Cayenne Oil
from Bon Appetit: Fast, Easy, Fresh and Epicurious.
yield: Makes 6 servings
This low-fat soup is rich in calcium and antioxidants.
* 1/4 cup plus 1 tablespoon extra-virgin olive oil
* 1/4 cup coarsely chopped chives
* Pinch of cayenne pepper
* 1 medium onion, chopped
* 1 fresh or 2 dried Turkish bay leaves
* 1 pound broccoli, stems and crowns cut into 1-inch pieces (about 6 cups)
* 4 cups low-salt chicken broth
Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt.
Heat 1 tablespoon oil in large saucepan over medium-high heat. Add onion and bay leaves; cook until onion is golden, stirring often, about 7 minutes. Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. (Mine took longer) Remove bay leaves. Cool soup slightly.
Working in batches, puree soup in blender until smooth, about 1 minute per batch. Return soup to pot. Rewarm until hot. Season to taste with salt and pepper.
Divide soup among 6 bowls. Drizzle with chive-cayenne oil and serve.
Any remaining chive-cayenne oil is delicious drizzled over mashed potatoes. It can also be used as a topping for steamed fish or a dipping oil for crusty bread.