I don’t know about you but I can easily eat a cup of steamed broccoli. And I had a very good friend, a cat named Myrtle, who didn’t care much for people food, but she loved cooked broccoli and cauliflower—couldn’t get enough of it. Cats are pretty smart, and she must have known that there was something good for her in it.
In Spain, where I am now, broccoli is a new kid on the block. People have really just started using it in the past 5 to 6 years. The soup I’ve made today is quick to put together and it delicious to eat. Hope you enjoy it! I thought you might also be interested in seeing a couple of pictures from my husband’s home town of León, here in Spain.
Cathedral of Leon – Stained Glass
The town of Leon has a population of about 133,000 people. It’s amazing to walk through the streets of this beautiful town and see the architecture and to imagine the secrets and the history of the town. It’s definitely a place to put on your bucket list.
Prep Time: 15 minutes
Cook Time: 30 minutes
1-1/2 to 2 pounds broccoli, tops and stems
1 ear fresh corn
1 medium onion
2 tablespoons olive oil
1 teaspoon salt
1 Bay leaf
1 tablespoon Bragg’s Amino Acids, or, 1 Tbsp. light soy sauce, or, Tamari soy
Salt and white pepper to taste
1. Peel and chop the onion. Pour the 2 tablespoons of oil into a 6 to 8 quart size stockpot. Sauté the onion until it begins to caramelize.
2. Peel the broccoli stalk and discard the outer portion. Cut the broccoli tops into flowerets, and cut the stalks horizontally into ½-inch slices.
3. Remove the cornhusk and silk threads from the corn, and cut the corn off the cob. Add it, the broccoli, and 1 teaspoon of salt to the onions, and sauté another 5 minutes.
4. Add the bay leaf and cover with water by 1 ½ to 2 inches of water. Cook until the Broccoli is very tender; approximately 45 minutes. You may need to add more water as it cooks. In the last five minutes remove the bay leaf, blend the soup well in small batches until the soup is smooth, and then add the Tamari, and salt and pepper to taste.