Posted tagged ‘vegetable stock’

Sunday Night Supper

January 28, 2013

Eileen and Nathan hang out in the kitchen as my husband works his cocktail magic.  The tiny counter space is arranged with martini glasses, St. Germaine, Absolut Wild Tea vodka, an old-fashioned ice crusher, and drink condiments—fresh ginger, crystallized ginger, and fresh lime juice.  He is about to make Wildtinis, a delicious drink we had last summer at Victor’s in Provincetown.  I squeeze by him, trying to reach to stove to stir the soup.

We have our drinks and I finish cooking dinner.  Tonight we are having cream of broccoli soup to start, then tempeh sausage with black beans and coriander chutney.  I roast beets, onions, red bell peppers, carrots, sweet potatoes, red potatoes and broccoli in garlic olive oil until the vegetables are tender and browned.  I steam a basket of fresh kale, and the frilly edges of the greens peek out around the steaming roasted vegetables, making a bright, earthy bed for the spicy tempeh sausage.  There is lemon-peach glazed gingerbread for dessert.

We eat leisurely in the dining room, candles lit, and catch up on a month’s worth of time.  We talk about their upcoming wedding, Nathan’s band‘s CD release party at Oberon in Cambridge, Eileen’s circus tours.  They ask about our lives—the kids, our jobs, and soon the space between us magically melts together in a lovely spell that only good company, food and drink can work.  In the end, the soup was the favorite and I promised the recipe.  It takes about 15 minutes to make this from start to finish, even if you have to make the cashew cream fresh.  I try to keep some cashew cream in the freezer—it makes any soup or chowder extra rich and yummy.

Cream of Broccoli Soup

Cream of Broccoli Soup

Cream of Broccoli Soup

Ingredients:

1 large onion, peeled and chopped coarsely

2 whole cloves garlic, peeled

2 large crowns broccoli, washed and chopped coarsely, stems included

6 c vegetable stock or vegetable broth

2/3 c cashew cream

1/3 c nutritional yeast

generous pinch freshly grated nutmeg

freshly ground black pepper, to taste

minced scallions, green ends only, for garnish if desired

Method:

In a soup pot, combine the onion, garlic, broccoli and vegetable stock or broth.  On stove top, bring pot to a boil over high heat.  Reduce heat to medium-low and partially cover.  Boil soup for 10 minutes.  Turn off heat/remove pan from heat.  Using an immersion blender, puree soup until there are no chunks left.  (To puree without an immersion blender:  allow soup to cool for 10 minutes, then transfer in small batches either to a food processor or blender and puree until smooth, then return soup to pot.)

Return pot to stove and turn heat to medium-low.  Stir in cashew cream, nutritional yeast, nutmeg, and black pepper until well combined.  Cook over medium-low heat for about 5 minutes more, or until very hot.  Ladle into bowls and sprinkle with minced scallions.  Serve with warm, crusty bread as a starter, or add a hearty green salad for a meal.

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