Ruminations and recipes from a small kitchen in a big city.


What? Broccoli soup?

Yes. For lunch on a cold day at the tail end of a wet July when you want something warm but light, tasty but easy, ... oh, (note to self) shut up and get on with the recipe.

OK. Boil three large stalks of broccoli - last few inches of stem removed - with one finely chopped onion, a grated carrot, a scored clove of garlic, a six-inch stick of celery scored across its backbone, a scattering of dried coriander leaves, a pinch of chili powder, a few cumin seeds, and a dash of salt and pepper. (You can saute the onion first, but as a lunch recipe, I just throw everything in together. It's also lower in fat that way, if you're interested in that kind of thing.)

When broccoli is done, get your propeller and puree the whole thing. The carrot will 'disappear'. Back on the flame, add half a cup of full cream milk, fold through, and serve with a spoonful of yogurt or sour cream and some chopped flat-leaf parsley. And grilled cheese on toast on the side. And a steaming mug of tea. And the newspaper. Join the revolution! Keep print alive!

The sun is out today. And tomorrow the young one turns two.

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