Tonight's dinner features a savory herb jam
from the ever-brilliant Paula Wolfert, a soothing broccoli soup
, and plenty of crusty bread to sop it all up. Flavorful, comforting, and healthy -- what more can we ask of our supper?
Broccoli, Lemon and Parmesan Soup by merrill
Serves 4 to 6
2 pounds broccoli, trimmed and cut into florets
1/4 cup olive oil
2 fat cloves garlic, peeled and smashed
Salt and freshly ground pepper
4 cups homemade or low sodium chicken stock
3/4 cup grated Parmesan
Crusty bread for serving
1. Bring a large, heavy pot of water to a boil. Add the broccoli and boil for five minutes. Drain the broccoli well and set aside.
2. Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well.
3. Cover the pot, turn the heat down as low as it will go, and cook for about an hour,
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