Homemade Roasted Broccoli Soup, Whole Wheat Sourdough Bread, comfort food in unsettling times.
My home, a shelter from many things these days.
Its a good weekend project.
Bake some bread, any kind you like.
I made a sourdough whole wheat bread because my starter needed to be fed.
I kneaded it by hand; it just made me feel better to do so.
I didnt stop there!
I put together a batch of whole-wheat pizza crust and let it ferment in the refrigerator overnight.
Ill divide it into balls to store in the freezer for future meals.
The extra kneading did me good.
Its just over 100 calories a cup, and packed with nutrition.
Yes, Ill keep checking the news, and hope that people in power will do the right thing.
This weekend, I think Ill dream up something else special to make and eat.
Roasted Broccoli Soup
8 cups or 4 hearty servings
Preheat the ovento 450 degrees.
Prep the vegetablesand make vegetable stock from all scraps.
Peel the broccoli and chop it into florets, including the stem.
Add the peelings and tough stem bottom to the stock pot.
Crush and finely mince the garlic, and place toss those in the pot as well.
Its a pretty easy routine.
In the meantime, add 1 tbsp.
olive oil to a sheet pan and add the broccoli and mushrooms, pushing the stems to one side.
Add the onions, carrots, and celery and saute until the vegetables have softened but not browned.
Stir in the garlic, anise seed, nutmeg, and salt and pepper.
Cook another minute or so and set aside until the broccoli is ready.
Once the broccoli is cooked, reserve the mushrooms and two cups of the florets.
Add the rest of the broccoli florets and stems to the soup pot.
Strain the vegetable stock and add that to the soup pot.
This will thicken the soup to a creamy consistency.
Stir in the coconut milk and reserved florets and mushrooms.
Serve with some crusty bread, put on some lovely music, and enjoy your home!
Supporter ofSlow FoodFair Trade USA
Northeast Organic Farmers Association
