Back when we started dating, Greg used to leave me loaves of bread in my mailbox (so much better than getting real mail). Since we've moved away from Madison and the industrial ovens at the Nature's Bakery, I've been awaiting the day that I come home to smell fresh, homemade bread.
Today was the day.
Greg made French bread - without using our bread machine - and served it alongside roasted garlic (from our CSA!), marinated artichokes, and brie. We also had a bowl of leftover cream of broccoli soup, which was even more delicious two days later.
Cream of Broccoli Soup
(adapted from Sunny Anderson's Cream of Asparagus Soup)
1 TBSP Earth Balance + 2 rounds around the pot of olive oil
1/2 onion, chopped
1 clove garlic, minced
1 lb broccoli, florets and peeled stems chopped
4 cups vegetable broth (or 4 cups water + 2 MSG-less veggie bouillon cubes)
1 small container greek yogurt (6-8 oz)
1 tsp lemon juice
salt, pepper, paprika
In a large pot, heat oil and EB and sautee (on medium heat) onion and broccoli stems for 3-5 minutes, until onion is somewhat translucent. Add broccoli florets and garlic, and season vegetables with salt, pepper and paprika. Cover and steam for another 3-4 minutes, stirring occasionally.
Add vegetable broth, cover, and let simmer for 35-40 minutes until broccoli is tender. Turn off heat, and blend vegetables using either an immersion blender (our tool of choice) or a regular blender. Whisk in greek yogurt and lemon juice and adjust seasoning to taste.
Given that we're not gourmet chefs, we had white specs in our soup and occasionally choked on a few broccoli floret remnants here and there. But you know what, it was totally worth it.