I woke straight up SICK. Achy throat, fever, sniffles, all the things caused by an already weak immune system plus this sudden change in weather. I would’ve slept real long had it not been for this cutie I rescued a few days ago, who believes 6AM is lemme-play-with-your-toes-time. It probably is.
Is s/he Luna Marina Rivera? Frankie O’Luna?–(see what I did there?)
Besides poet references, the moon has to be in his or her name, as I’m convinced it had everything to do with every little thing that has happened within the last week or so. Things have been wonderfully chaotic and NEW. And freakin’ adorable.
Back to being sick. I woke up needing garlic BAD. Not one or two cloves, but about six or seven. I also didn’t want a chunky, hearty soup but something my throat could handle without me having to chew my way through it. This is when I whip out my immersion blender, which I am so very fond of. ❤
I decided to make a very inexpensive soup out of ingredients I mostly had in the house, and it was SOsososo GOOD. It was simple and healing which is exactly what I needed it to be. In fact, I’m going to keep this post very short. I’m too sick for this writing business.
Roasted Garlic and Seared Broccoli-Potato Leek Soup
1/2 head of large garlic (or whole of smaller)
2 small heads of broccoli, cut into small florets
1 medium-sized leek with it’s dark greens attached, thinly sliced
7-8 basil leaves, thinly sliced
2-3 potatoes, diced
5 1/2 cups of chicken stock (or vegetable)
red pepper flakes (to taste)
salt (to taste)
Leaving your garlic with skin-on, cut the tips off and drizzle olive oil on top. Wrap it tightly in aluminium foil and roast it for 30 minutes at 375 degrees.
While it’s roasting, sear your broccoli florets in olive oil only on one side, leaving the other half a nice, bright green. Set aside. Add a little more olive oil to your pot, then caramelize your leeks with some red pepper flakes and basil leaves. You should be able to squeeze the garlic cloves out of their skins at this point and gently fry em with the leeks. Add the potatoes and toss, making sure to coat them with that good garlicky paste. Add your stock and bring to a boil. Add the rind and the broccoli, simmer til everything softens up. I used a potato masher to see if it was ready to be pureed first. I pureed it for about 30 seconds, leaving some chunky bits in there. You’re all done and CURED!
For a sharp garlicky taste, feel free to take a raw clove and grate it into your pot as soon as you take it off the heat. The roasted garlic is mostly nutty and sweet.
Grate some parmesan to top it all off. 🙂
I am now taking my butt to bed, as kitty finally decided to take a nap.