Move Over Cabbage, Broccoli is in Season

Delicious Cream of Broccoli Soup made with a touch of curry gives this soup a rich flavor. Maureen Zebian/The Epoch Times

Broccoli has been around for over 2,000 years, but only harvested in North America for the last 200 years. New York was the first place that broccoli was commercially harvested, but soon California caught on and broccoli became the “All American” vegetable even though its roots began in Italy.

Broccoli evolved from a wild cabbage, so it is related to cabbage. There are many types of broccoli, but the most common kind is the Italian green or sprouting variety.

Nutritionally, the flower buds or florets of broccoli are richer in beta-carotene than the stalks. In my recipe I used the stalks, but if you choose not to use the stalks, save them and put them in your stock. Abundant in vitamin C and carotene, broccoli is a spring-harvested vegetable so now is the time to buy it.

Broccoli is excellent steamed, but oven roasted broccoli florets are simply amazing.

Fresh Cream of Broccoli Soup

Makes 4 servings

• 4 tablespoons butter, room temperature
• 6 cups fresh broccoli
• 1/2 large onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 large red potato, peeled and diced
• Salt and freshly ground black pepper
• 1 teaspoon dried parsley
• 3 tablespoons all-purpose flour
• 4 cups low-sodium vegetable or chicken broth
• 1/2 cup half and half cream
• 1 teaspoon curry (use a mild)
• 1/4 teaspoon nutmeg
• Grated cheddar cheese (optional)
  

 

Melt 4 tablespoons butter in heavy medium-size pot over medium-high heat and sauté onion. While onion is cooking, chop celery, potato and carrot and add to onion. While cooking vegetable mix, clean and chop broccoli including stems.

Add broccoli, curry, salt, pepper, and parsley to vegetable mix and cook for another 5 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. Puree the soup in blender or immersion blender. Put back in pot, add nutmeg and reheat soup. Top with cheddar cheese.

Oven-Roasted Broccoli

• 1 1/2 pounds fresh broccoli
• 4–5 tablespoons olive oil
• Sea salt and fresh ground pepper
• 1/2 fresh lemon
  

Heat oven to 425 degrees F. Wash and cut stem from florets. Put broccoli in large plastic bag and add olive oil, salt, and pepper. Mix well. Spread broccoli on cookie sheet pan and roast 20–25 minutes, occasionally shaking pan so that tips don’t get brown.

Squeeze fresh lemon on the broccoli and serve.