The Simplicity of Soup: Broccoli Soup with Lemon-Chive Cream
As much as I cook, sometimes the day-in and day-out preparation and clean-up involved seems like a chore. That’s why this post from Orangette, and the accompanying recipe for broccoli soup, spoke to me. The broth-based soup is light and sweet, from the sauteed leeks, with an umami bite from the simmering with the Parmesan rinds. Before serving, you pick the now tough chewing gum-textured rinds out (nibbling the last morsels of cheese off, if you lust for Parmesan Reggiano, as I do.) I always save those rinds with the best intentions but had never gotten around to cook with them before. What a yummy way to squeeze some flavor out before discarding. Can’t wait to try them in a Ribollita soup soon. Overall, this dish is a refreshing change from gloppy, sometimes sickeningly rich, broccoli cheese soup. The lemon cream (I made with plain yogurt and without the chives) mellows and flavors the soup.
For dessert? Simple baked apples. Satisfying, yet far less memorable than this soup.