Oh, the Perfect Creamy Tasty Goodness of Broccoli and Spud Soup!

KELLY * June 30 * Dinner

Whew, we've been away for a day. We have been very popular (well, a little) and therefore not home to cook. Tonight, honestly, I almost ruined my dinner by going to Trader Joe's while starving. Liz did open the pumpernickel pretzels in the store and begin eating them (an act I frown upon but is inherited from her Grandma Flauto). The unfortunate "shopping while hungry" incident did lead to some random purchases (cereal, chicken chili, goat cheese), but also to a tapenade that well complemented the dinner. We've actually been waiting since Sunday to eat the potato and broccoli soup. It was ultimately fabulous (although Liz does not think I liked it enough). We ate it with some lovely bruschetta (red pepper and eggplant tapenade from Trader Joe's and thinly sliced pork leftover from Monday night's dinner). (That was totally my idea. Don't let her tell you different.) In short, I say lovely (although I seem to now be forcing Trader Joe's light kettle corn into my mouth (that is perhaps a little too light for my taste).

ELIZABETH * June 30 * Dinner

The problem is that I thought that soup was awesome. Kelly thinks it's delicious. I think it's surprising and spectacular. The secret of this soup, and of several other soups I have made and loved (soup's my specialty) is this Herbes de Provence mix from Central Market Austin. I have bought HdP other places and found them lacking. The special ingredient here is.... lavender. It contains the usual suspects - thyme, rosemary, etc - but the slight herbal flowery note struck by the lavender is unexpected and complex. This is the first time I have used it in a cream/puree soup, and if anything I like it better in there - the pureeing of it really infuses the flavors into the whole thing. I recommend it in potato leek and sausage bean soups, but this was special. Thanks to Dad for the page from his James Beard cookbook about cream soups - I combined the recommmendations of that re: white sauce and seasonings with an old Weight Watchers trick of using potato in a cream soup to make it creamy. More or less this is the soup -

- Garlic, chopped fine, and onion, diced, sauteed in butter and olive oil
- Major quantity of broccoli, flowers and tender stem parts (Angelic CSA)
- Box of organic chicken broth (Costco)
- Herbes de Provence, 1 tsp appx (CM Austin)
- 2 Dried Bay Leaves (Dad's Garden)
Cook this until broccoli is tender

Make roux of small amt butter with 1 tbs flour. Add
- 1/2 cup skim milk
- 1/2 cup heavy cream
- fresh ground pepper

Meanwhile, boil potato chunks until very tender.

Mix potatoes, broccoli/broth, and white sauce together, mix well, then puree. I prefer the immersion blender, as you can do it all at once in the pot. Season to taste. It sure was to my taste!

Kelly's great suggestion of tapenade bruschetta was perfect.

Unlike my Grandma Flauto, I did eventually pay for the pretzels. She chose to approach bulk bins as if they contained free snacks. Kelly was scandalized - she would never let me get away with that.