100 Mile Recipe: Broccoli and Garlic Soup
Broccoli and roasted garlic soup
From the kitchen of Karen Dar Woon, Your Secret Chef
2-3 cups broccoli, florets and stems, chopped
1 tbsp olive oil, rendered duck/chicken fat, butter, etc.
1 small onion, chopped
1 king oyster mushroom, or 6-8 crimini mushrooms, chopped
2 carrots, peeled and chopped
4 cups water
1 head of roasted garlic
1 cup, or large handful of basil leaves
1 cup grated cheese (I used Boerenkaas from Natural Pastures)
To roast garlic: Wash the whole head/bulb of garlic; trim off roots and the top edges of the bulb. Wrap in a foil and cook slowly, either at the side of a fire, on the bbq grill, or in an oven at 350-400ºF, for 40-60 minutes. Let cool. Or, coat the bulb lightly with oil, and roast in an open dish by the same methods. When the garlic has cooled enough to handle, break off the cloves, open the skin and squeeze out the buttery goodness into a small bowl or cup.
Heat a 3L saucepan over medium high heat, add oil, then the onions and mushroom. Saute until just beginning to brown. Add broccoli, carrots and water, ensuring that the water covers the vegetables. Bring to a boil and simmer, uncovered, about 25-30 minutes, or until the vegetables are very tender. You can reduce the cooking time by covering the pot, but the broccoli may not stay as green as otherwise. Remove from heat. Stir in garlic.
Puree the soup, adding the basil. Add a little more water if you want to thin the soup. Adding the basil last helps to maintain the bright green colour. Season to taste with salt and pepper (or salt and dried thyme/sage/oregano flowers).
Serve in warm bowls, garnished with a generous amount of cheese.
For additional protein, add Fava Beans, dried peas or dried mushrooms.