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Did you know Suzie’s Farm delivers in San Diego five days a week? Not only that, several acres of our farm in San Diego’s Border State Park is dedicated to custom growing for the specific needs (and imagination) of our local chefs. Can you say boutique and convenience all in one breath? You don’t have to. Just say Suzie’s Farm. Visit our Chef's Page to view our delivery schedule and learn more about our partnership with restaurants.

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Broccoli

Cream of Broccoli Soup
INGREDIENTS
2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
4 to 5 cloves garlic, peeled and chopped
2 to 3 teaspoons dried thyme
1 teaspoon freshly ground black pepper
2 pounds fresh broccoli, stalks and tops, chopped
12 cups water or homemade vegetable or chicken stock
2 cups packed blanched almond flour
handful of fresh parsley
handful or two of freshly harvested nettle leaves (optional)
salt to taste
METHOD:
Heat an 8-quart pot over medium heat. Add olive oil then onions. Saute for about 10 minutes or until soft and fragrant. Add garlic, herbs, and pepper.
Then add broccoli, water or stock, blanched almond flour, parsley, and nettles if using. Cover and simmer for about 25 minutes.
Puree in a blender in batches and pour into another pot to keep warm. Taste and add salt as needed. The amount depends on how salty your stock is. Start with 2 teaspoons and add more as needed. Top each bowl with sauteed broccoli and fresh chives.
Tip: Trim off the very bottom woody end of the broccoli stalk. You can even peel back, using a sharp knife, the thick outer layer of the stalk saving the tender inside for the soup (this is what I do). Source: http://www.NourishingMeals.com.