Three Cheers for Broccoli - Three Ways!

It was soup day again, and we were still surrounded by white (snow) – wishing for green (Spring). There was broccoli in the fridge and so broccoli soup became the main item on the menu. My Dad used to like broccoli soup. It was years ago that I had tried to make some for him. Each attempt tasted fine, but the gorgeous green more often than not transformed into the less appetizing olive green colour. It was only in recent years (when he was no longer with us) that I settled on the Podleski Sisters’ version of broccoli soup. 

Broccoli is part of the cabbage family – wait until I have time to share cabbage recipes – yum. So far, every time I research something for this blog, I discover it is an ancient food – and broccoli has been around since the 6th century BC! Italians seem to get credit for cultivating and popularizing broccoli, which “was first introduced to the United States by Italian immigrants but did not become widely known there until the 1920s.” (Source)

As grown ups, many of us likely began reaching for broccoli more often when we discovered it was a great source of vitamin C and fibre, and had anti-cancer properties. It appears on (and tends to disappear from) every veggie tray, at every event / meeting. Yet, people of a certain age may have bad memories of poorly prepared and unappetizing cooked broccoli – often not a kiddie’s favourite. If you’ll pardon the old joke: “What’s the difference between boogers and broccoli? Kids don’t like to eat broccoli.” (badda boom!)

I am sharing the recipe for Looneyspoons reasonably low cal, yet flavourful broccoli soup. It uses the florets only. What to do with the stalks? If I was a clever girl, I’d add them to a freezer bag, saving up veggie scraps to make a homemade veggie stock – but I am not that clever. And yet, it seems wrong to toss the broccoli stalk. Here’s what to do – keep the stalks refrigerated until you accumulate 3-4 stalks and then make Jacques Pépin's Risotto with Broccoli Stalks and Mushrooms.

If suddenly it is the broccoli florets that are luxuriating in the refrigerator – they are great eaten raw with Buttermilk Ranch Dressing as a dip, or can in minutes be transformed into a tasty side with this Optimum Health recipe.

Three recipes, and three cheers for Broccoli!

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