When it's Just Cruel to Make Nachos

One of the daily conversations my hubby and I have (generally via text messaging) is my initial “Dinner requests?”  Followed by whatever thought occurs to him, or is craving at that particular moment.  Granted over half the time I ignore him completely and end up making whatever I damn well feel like, but there are times when deviating from the suggested menu is just not an option.  Post wisdom tooth extraction is one of them.

Poor guy.

When the text message comes back and just says “Something very soft” I know I can brace for an evening of uncharacteristic nurturing on my part.

Soup it is!

Here’s what hit our table:

Broccoleekagus soup

·      1 small onion - chopped

·      1 shallot - chopped

·      2 cloves garlic (I used 5, but not everyone is a garlic whore like me)  - peeled and smashed with the broad side of a knife

·      1 leek (white & pale green parts only) – thoroughly cleaned and sliced 0.5cm thick or less

·      a few heads broccoli (I used 4) – chop off florets, then peel stalk and slice to same thickness as leeks

·      1 bundle asparagus – ends snapped off and discarded, and remaining stalks cut in half.

·      6 cups veggie stock (or chicken) Just don’t waste your time with a half-assed stock.  I use Harvest Sun Organic Vegetable Bouillon cubes.  I usually use a smaller number of cubes than is recommended by the package directions (in this case I use 2 cubes instead of the recommended 3).  When you’ve got so many other veggies lending their flavour you don’t need to fake it with an overpowering stock.  Plus you have a more control over the salt content at the end.

·      A few tbsp oil for sautéing

·      ¼ cup sharp white cheddar, or slightly less of parmigiano or asiago (optional) Recommended if you want a heartier feel to the soup (think John Corbett).  If left out, it would be well suited to lighter, lunchier occasions (think Andie MacDowell)

Sauté the onions in a large stockpot over medium heat with a plurp or two of oil and a pinch of salt, stirring occasionally until somewhat translucent. 

Add the sliced leeks, and after a minute or two chuck in the garlic and give it a good stir.  Keep the heat medium to med-low.  Don’t caramelize the suckers.  Stir often until the leeks get kinda floppy. 

Toss in the broccoli and asparagus, give it all a good stir, and then add the stock.  Add salt and pepper to taste, partially cover it, bring to just below a boil, then crank the heat back down (closer to low than medium) and let it simmer for a while.  Not entirely sure how long.  A WHILE.  I only say this because I initially planned to simmer it for about 10-15 minutes, but I got distracted (ebay is fun!), and it was more likely close to half an hour.  You want your veggies to be fork-tender.  Poke around and find a piece of the broccoli stem, as that’ll be the last thing to give up the crunchiness.

Simmered and fork-tender

At this point, turn off the heat (the element, not the thermostat).  Blitz to a puree with whatever food processor de choix you have on hand (in small batches if necessary).   

I don't recall promising it would be pretty.

You can either refrigerate or freeze it now, or return it to the stovetop.

Green is good.

If you find the consistency too thick, then add a bit more stock, and allow to simmer for a while (yes, another while) longer. 

If using cheese: about 5-10 minutes before serving, toss in the cheese, and stir until the pieces seem to disappear.

I could state the obvious here and say “serve hot!” but I didn’t feel like reheating it the day after, and just dipped crusty bread into it and it was pretty damned good then, too.

Serve at desired temperature.  Bread?  Yup.