Tonight's dinner features lots of bright lemon, savory umami from parmesan and olives, and springy greens. A delightful dinner of elegant herb jam from the ever-brilliant Paula Wolfert, and a soothing broccoli soup from our very own Merrill Stubbs. Flavorful, beautiful, and healthy -- what more can we ask of our dinner?
Serves 4, with leftovers
Broccoli, trimmed and cut into florets
Spinach (or other greens)
Oil-cured black olives
We bet you've got olive oil, garlic, salt, black pepper, lemons, paprika, cumin, cayenne, and parmesan hanging around your kitchen. If not, hop to it! You'll be needing those, too.
1. The soup base needs to simmer for about an hour, so begin there by getting a pot of water boiling to blanch the broccoli.
2. Warm the oil and garlic, then add the blanched broccoli. Let it cook, covered, for about an hour.
3. As the broccoli cooks, get started on the herb jam. It should take about 20 minutes. Set it aside to hold at room temperature.
4. Finish the soup (add the stock, heat, blend, then cheese and lemon it up). Serve with the herb jam, plus crackers or nice, crusty bread, and a glass of wine -- maybe something zingy, white and refreshing to complement all that lemon.
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