Tuesday, June 23, 2009

Broccoli Buttermilk Soup

Broccoli is precious this season on San Juan. Across the island, the story seems to be the same: broccoli just isn't doing too well this summer; perhaps the plants didn't like those few blazing days in mid-May, but somehow yields aren't up to their usual levels.

So if you're lucky enough to get your hands on some delicious broccoli this season, you may just want to savor the flavor with a light steam or a quick saute in olive oil. But if you find yourself with some extra on your hands, this soup is a great way to celebrate.

1 lb broccoli, cut into 2'' pieces

3/4 lb potatoes, cut into 1'' cubes
1 medium sized onion, minced
2 cloves
garlic, minced
2 cups Synergy chicken stock

1.5 tbsp butter
2 cups water

2 cups buttermilk
1 tsp salt (depending on the saltiness of your stock)

optional: 1 tsp tarragon, 1/4 tsp nutmeg

Heat butter on medium-high in a 3-quart (medium sized) pot. When hot, add onions and garlic and saute until onions are translucent and your kitchen smells divine, about 5 minutes. Add in broccoli and potatoes and saute in the pot for another 3 minutes. Add in chicken stock and water; they should just about cover the vegetables. Bring to a boil, then turn down heat and simmer for about 30 minutes, or until your vegetables are tender.

Turn off your burner and remove the pot from the heat. Uncover your pot and let the vegetables 10 minutes. In a blender, process the soup in three batches to your desired consistency, pouring each batch into a new pot as it's finished. We generally like to leave some small bits and chunks to make the soup a little heartier.

Put your new pot back on the burner and heat on low. Add in your nutmeg or tarragon if desired. Pour in buttermilk slowly, stirring well. Bring soup just to a simmer, then turn off and serve.

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