Cream of Broccoli Soup

22 07 2019

I made this delicious broccoli soup for a group gathering and they could not get enough of it. This is the basic recipe. You can add grated cheddar into it if you want a richer taste. Also, I had some leftover sauteed spinach which I pureed with some of the stock and then added it into the soup. That made it a beautiful green color. 

Serves 4


6 tbsp unsalted butter

1 small onion, chopped

2 cloves garlic, minced

1/4 cup flour

2 cups half and half

3 cups vegetable stock (I made a nice leek stock.)

2 bay leaves

1/4 tsp mace, ground

sea salt and black pepper, to taste

4 cups broccoli, cut into florets

1 large carrot, diced

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Broccoli and Parmesan Gratin

13 10 2010
This was an easy way to use up broccoli. Even my teenager, who claims to hate broccoli, ate it. It makes a nice side dish or pair it with some roasted potatoes or a nice grain for a full meal. Of course, I also served it with a crisp green salad.

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Broccoli, Mushroom, Cheddar Quiche

21 07 2010
I got some broccoli out of my Mom’s garden and was inspired to make a quiche for my family. I am going away for a few days and I knew this would be a great surprise to find in the refrigerator and would last them for dinner and probably a lunch. I must admit, this quiche looks extraordinary.
Please use your favorite savory pie crust. I have a great recipe from my time in Paris but it is hard to describe in a recipe. Good pie crust is all about the technique and lots of Beurre (butter) as the French say. I have made mine a little healthier by substituting some whole wheat pastry flour for the white flour. Come take a pie making class with me and I will teach you all the tricks.

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Penne with Broccoli and Fingerling Potatoes in a Creamy Pesto Sauce

29 05 2010
I looked in my refrigerator and found three ingredients that needed using up: broccoli, fingerling potatoes, and pesto sauce. So I came up with this really lovely and satisfying pasta dish. I served it with a nice green salad and voila, a complete meal. I roasted the potatoes because I love their taste, but if you are short on time, you could always boil or steam the potatoes.

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Vegetable Pot Pie

17 03 2010
pot pieWhenever I look in my refrigerator and find a plethora of vegetables, I know it is time to make a vegetable pot pie. Use your favorite savory pie crust recipe. I use my recipe I learned in Paris. It is one I teach in my cooking classes because it is hard to describe the process to make it on paper. Making pastry is truly getting the feel for it. This recipe for Pot Pie is a little unusual because I add saffron to the sauce. It adds a little gourmet touch over the basic white sauce found in most pot pies. The other night, I experimented with throwing in some of the cooked vegetables from a Moroccan stew and they add a whole new dimension of flavor. Also, I did not have any fresh mushrooms so I soaked some dried shiitake and sliced them. I added some of the soaking mushroom broth to the sauce instead in addition to vegetable stock and omitted the cream. So the moral of the story is to experiment when making a pot pie. Any filling goes so look in your pantry and refrigerator and see what you can come up with. Please report back if you have a great success story.
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Broccoli with Walnut-Garlic Browned Butter Sauce

10 03 2010
This is the final recipe to be posted from the first cooking class. I taught the students about browning butter to make a rich and simple sauce for steamed broccoli. This would be good on asparagus, cauliflower and broccoli rabe as well.

1/3 cup butter

5 large garlic cloves, peeled and very thinly sliced

1/2 cup walnuts, chopped

1 head broccoli, cut into florets

sea salt and freshly ground black pepper to taste

Heat the butter in a small skillet until the foam subsides. Add in the garlic slices and saute until garlic begins to brown. Then add in the chopped walnuts and brown them as well. The butter should begin to brown throughout this process.  Season with salt and pepper.

Steam the broccoli and serve topped with the galicky-nutty butter.


13 01 2010

Okay you all are probably thinking, what the heck is Rumpledethumps. It is my red-haired Irish son’s favorite dinner. This is a good old-fashioned Irish colcannon, a potato and cabbage dish, traditionally served on Lugnasa, the harvest festival. It is basically good old peasant food with the addition of my new favorite secret ingredient, mace. Mace is found on the outer shell of the nutmeg, think of savory nutmeg spice. It is fantastic with potatoes.

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