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Author Notes: I just returned from my high school reunion and needed something green to eat after 24 hours of junk food—there were pigs in blankets, empanadas, and late night french fries at the hotel bar. Plenty of mediocre wine to drink too. Funny how easy it is to reclaim the palate of a 16-year-old. - Giulia Melucci
- 1 tablespoon butter, plus another for finishing (optional)
- 1/2 teaspoon salt
- 1 carrot, chopped
- 1/2 onion, chopped
- 3 cups broccoli florets
- 3 cups chicken broth
- 1/2 teaspoon cumin
- 1 lime, juiced
- Melt the butter in a large heavy pan over medium heat, add the onion and carrot and salt. Saute until soft, about five minutes.
- Add the broccoli, stir to coat, then add the chicken broth and cumin. Raise the heat to medium high, bring to a simmer, return heat to medium and cook until broccoli is very soft, about 15-20 minutes.
- Puree the soup in a food processor, or with an immersion blender. (My preferred method, so much easier than transferring to a machine, if you don't have one, you should.) You might want to add another tablespoon of butter here for a richer soup--that's not where I'm at today but I think it's a good move. Add lime juice and a few grindings of pepper and your virtuous meal or first course is ready.
This burger's all that and a bag of barbecue-flavored chips.
Wildcard Winner: Texas Tailgate Burger
Prep your pans for perfection.
Behind the scenes.
Meat-free Memorial Day recipes.
Stop the soap opera.