soup all year

For me, it’s never too hot for soup. I understand why some people shy away from soup during the summer because I’m the same way about red wine. Give me white or rosé (also known as Summer Water) or nothing at all. But my love for soup is year-round.

I actually made this batch of broccoli soup on Memorial Day when it was unseasonably cool outside. I had a big bag of broccoli florets that needed to be used, time was not their friend. I also had a loaf of brioche in the freezer left from cooking classes earlier in the month which would make wonderful croutons for this soup or a salad later in the week. I always feel good about using up stuff I have on hand instead of another grocery store run.

For the mix of fresh herbs, I used rosemary, parsley, thyme, and oregano. Use whatever herbs you like best or have on hand.

Broccoli Soup

• 3 tablespoons butter
• 1 1/2 pounds fresh broccoli florets
• 1 large onion, peeled and diced
• 2 garlic cloves, peeled and minced
• 1/4 cup mixed minced herbs
• Salt and freshly ground black pepper
• 2 tablespoons flour
• 4 cups chicken broth
• 1/2 cup plain low-fat yogurt

Homemade Croutons

• Day old bread
• Olive oil
• Salt
• 1/4 teaspoon crushed Allepo pepper

Soup: Melt butter in a heavy large pot over medium-high heat. Add broccoli, onion, garlic, minced herb mix, and a light sprinkling of salt and pepper. Sauté until the onion is translucent, about 5 minutes.

Push aside veggies then add the flour in the open area of the pot and cook, stirring, for 1 minute, until the flour becomes a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Stir in the yogurt.

Pour the mixture into a blender and puree the soup. Add salt and pepper, to taste, and then transfer back into the pot to reheat. Serve hot with croutons.

Homemade Croutons: Preheat the oven to 400 degrees. Cut bread into cubes and place on a baking sheet. Drizzle cubes with olive oil, salt, and ground Allepo. Toss to mix well.

Spread in a single layer on the sheet pan and bake for about 15 minutes. Serve on top of the soup along with a light sprinkle of additional ground Allepo.

Serves 6 to 8

Or serves one soup lover for breakfast, lunch, and dinner for 2 days. True story.