What a week.
No, scratch that. The entire year of 2013, with the exception of a few days in February has been work-intense. First it was the grant, and now its long days at the bench in preparation for spending a week with a collaborator in Seattle. As much as I love food and cooking, when work takes over I completely abandon my kitchen. There was more than one day during this past week that I had a beer and ice cream for dinner. Does it make it better if dinner was had at 10 pm?
Thank goodness for Soup Club – it ensures that I eat well at least once every other week. This past Wednesday, I brought a Broccoli and Roasted Garlic soup and some Cheddar Pecan Cayenne crackers to share with the sixth floor labs in the Molecular and Cellular Biology building. Given there was less than a cup leftover, I’d say it was a success. And as an added bonus it was remarkably easy – even for soup.
I love the green of this soup – it oozes vegetable-ness without feeling or tasty healthy. I’m not a a vegetarian or eat dairy- or gluten-free or strive to make food with limited fat content, but this soup satisfies all of those (the crackers, however, do not) and is a happy coincidence with a robust flavor and depth. Adding the cheese crackers – while no longer dairy-, gluten- or fat-free add a pleasant crunch to this silky smooth soup. It’s a nod towards springtime, which cannot come quickly enough for me, while maintaining a winter heartiness.Broccoli and Roasted Garlic Soup with Cheddar Pecan Cayenne Crackers ********** Broccoli and Roasted Garlic Soup from the LA Times 1 large, plump head of garlic 2 tablespoons olive oil, plus more for drizzling 1 medium onion, chopped
3 broccoli crowns (~2 pounds), florets roughly chopped, stems peeled and diced
2 medium baking potatoes, peeled and cut into 1-inch pieces
6 cups vegetable broth Salt and freshly ground black pepper ********** Cheddar Pecan Cayenne Crackers from Martha Stewart Living 1/2 cup (60 g) all-purpose flour, plus more for dusting 3/4 cup finely ground toasted pecans 1/2 teaspoon table salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 2 tablespoons butter, cut in pieces 4 ounces sharp cheddar cheese, grated up to 2 tablespoons water **********
For the soup:
Roast the garlic. Heat the oven to 400º. Cut off the top one-half inch of the garlic head to make a “lid.” Drizzle the cut surfaces with a little olive oil and season with a pinch each of salt and pepper. Replace the lid. Wrap the garlic in foil and place on a baking sheet. Roast until the garlic is tender and a rich golden color, about 45 minutes. Unwrap and cool.
While the garlic is roasting…
In a large saucepan over medium heat, melt the butter, then add the onion and cover with a lid. Cook, stirring often, until the onion is tender, about 5 minutes. Stir in the chopped broccoli and potato. Add the broth and bring to a boil over high heat. Reduce the heat to low and partially cover the pot. Simmer until the potato is very tender, about 30 minutes. During the last 5 minutes, squeeze the roasted garlic into the pot, discarding the hulls. Season to taste with salt and pepper. Purée the soup with an immersion blender (or in batches with a blender).
For the crackers:
Preheat the oven to 350º. In a food processor, pulse the flour, pecans, salt, black pepper and cayenne. Add the butter; pulse until the mixture resembles coarse meal. Add the cheese, pulse until the pieces are no longer visible. Gradually add water until the dough comes together. Transfer to a lightly floured surface and divide the dough into two parts. Roll each part out to 1/4 inch thickness – keep well floured (if not, it’s difficult to transfer to a baking sheet). Cut dough with a small cookie or biscuit cutter. Transfer to a baking sheet and bake until the centers are firm to the touch, about 15 minutes. Cool on a wire rack and store in an airtight container.