As often is the case, Dave started it. Then Frida jumped in. And since my non-broccoli eating housemate asked me to buy broccoli again, I suppose I should add my secret recipe for getting crucifers into vegetable haters. And it is gluten-free!
- two heads of broccoli
- onion to taste (dried or fresh chopped)
- water to cover
- one can of broth
- one stick of butter
- 1-2 cup/s shredded cheese
- 2 medium eggs
- 1-3 cups liquid (water/milk/cream/broth)
- black pepper
- salt
There’s a right way to do this, and the way that I do it. I’ll tell you my way.
Wash the broccoli and break it up. It doesn’t need to be chopped, because you are going to cook it down until it breaks apart. Put the broccoli and the onion into a large enough sauce pan, cover with water, and set to boil. Pay attention or you will burn the broccoli, and that is something you definitely don’t want to do. Add more water if needed. You will boil until so soft you can break it apart with a spoon. (Checking to see what I left out, and it’s this: Break up the broccoli!) Turn the heat down to a low simmer.
Add the broth and the stick of butter. When the butter has melted, add the cheese (I use Muenster, because that’s what’s been cheap around here). Stir.
While the cheese is melting into the broccoli, break two eggs into one cup of the remaining liquid. Whisk it really well. Now turn off the heat from the pan, and slowly pour the egg solution into the soup, stirring vigorously the whole time. Stir, stir, stir. If you don’t stir with spirit, your eggs will end up scrambling instead of thickening. Also, now is when you are breaking your broccoli into tiny bits. Stir, stir, stir!
Now, add the rest of the liquid, as much or as little as you please. Taste. Add salt and pepper as needed. Taste again. Get bowl for yourself. Eat it. Then dish yourself some more and give the rest to everyone else.
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OK, who’s next? If you also publish a recipe, tell me in my comments.
