Broccoli peaks from the garden throughout the Fall thriving in chilly weather. It’s a hearty cruciferous that loves the North Fork mild winters and porous soil. You will find it all over the North Fork farm stands and in your farmers markets. It’s so versatile and you can eat it served throughout a week from just one head. In an omelet with cheddar or over the weekend tossed with some whole wheat pasta one day and stir fried with some soy sauce and scallion another day. And if you are left with more stem than florets, try this broccoli bisque with Roquefort as a starter or as a main course with a salad or some crusty bread.
Serves 5-6
Ingredients:
1 c. sliced green onions
3 c. chicken or vegetable stock
3 tbsp. olive oil
1/2 c. light cream (optional)
3 c. chopped broccoli
1/2 c. Roquefort cheese
Preparation:
Boil broccoli in 4 cups of water until tender (otherwise your bisque will not be smooth) and set aside until cooled.
Sauté the green onions in water in large saucepan until tender.
Remove from heat and set aside.
Begin pureeing combination of broccoli, cheese and stock in 3 batches pouring pureed mixture into a stock pot.
Reserve until ready to serve, adding cream to finish (note that this soup emulsifies well and doesn’t require the cream for those of you looking to keep things on the lighter side).
Salt and pepper to taste
