03 January 2006

my favo(u)rite soup

well, you literally asked for it this time! as requested, following is the recipe for the soup i made last time at Izzi, Matt and Ted's house:

dilled broccoli soup
(from Lorna Sass' "cmplete vegetarian kitchen")
serves 5-6

1 lg bunch broccoli (2lbs)., cut into small florets
4 c. vegetable stock
1 lg. onion, peeled and coarsely chopped
1/2 c. steel cut oats (the original recipe is for old-fashioned, but steel cut are better)
sea salt or blond miso to taste
3/4 c. tightly packed minced fresh dill (you can substitute 2T dried dill, but don't whimp out and go for dried!)

1. throw everything into a pot and bring to a boil
2. cover the pot, reduce heat and simmer about 15-20 minutes, until the broccoli is soft and the oats cooked
3. add miso to taste and serve

(3a) the recipe calls to puree the soup, then add miso and serve with dill garnish, but i prefer this soup chunkinated. you be the judge.

and there you have it - 6 ingredients, quick as a wink, easy as whistling, and good as Gideon's!