One of my favorite spots in San Francisco is the Ferry Building. Even though it's right next to the frantic bustle of the Financial District, there's something lovely and calming about the sprawling building and soaring clock tower. The building is perched on the edge of the water with fantastic views of the Bay Bridge and the soaring high rise buildings in the downtown core. Inside the building, famous local restaurants and vendors have set up shop selling fresh Acme bread, Cowgirl Creamery cheese, and diet smashing Miette baked goods. A few times a week, the Ferry Building is home to a lovely farmer's market filled with farm fresh produce and really neat prepared foods.
This month's Blogger CLUE theme was spring vegetables and I did a crazy awkward fist pump when I saw the Ferry Building Farmer's Market was in session. I rushed over with zero idea of what I was going to make but I knew the farmer's market would be the perfect place for inspiration. I came back with tons of fresh produce, a bottle of kombucha that promised health, laughter, and no more grey hairs, and oh, possibly a macaron or two.
I then went to my blog buddy Stacy's site to see which one of her delicious veggie dishes I wanted to make. Stacy writes the blog Food Lust People Love and she and her family have lived all over the world because both her father and husband worked in the oil industry where international relocation is common. It was really interesting to read about how she's adapted to different places where ingredients aren't consistently available.
As soon as I happened on her broccoli soup, I knew I'd found my recipe. It sounds a bit like a contradiction to search for a springy recipe using spring vegetables and decide on a soup but we're in the midst of a brief, cold and rainy spell in San Francisco (laugh it up you East Coasters) and soup sounded perfect.
Like so many of our quick weeknight meals, this one doesn't really involve a recipe but rather a couple of techniques. Sauté, cook, blend, voila! You have a quick and healthy meal that's perfect for winter and spring. I veered a bit from Stacy's original recipe to make it a broccoli cheddar soup because the babies love their cheese and are more likely to try things if they see a few shreds if cheddar. To summarize, make this soup. It's warm and delicious. And even the babies will eat it (sometimes, between 6:32 and 6:36, only on nights with a full moon).
1/2 onion, diced
2 tbs. butter
2 tbs. oil
3 tbs. flour
6 cups chicken stock
1 cup whole milk
5 cups broccoli florets
1 cup carrots, diced
1/2 cup peas
1 garlic clove, smashed
1/2 cup sharp cheddar cheese, shredded (plus more for topping)
Melt butter and oil in hot pan. Add onion and cook until translucent. Add garlic and cook, making sure garlic does not burn. Add flour and cook until forms a thick paste. Add chicken stock and bring to a boil. Add vegetables and cook on medium heat until vegetables are tender. Add milk and remove soup from heat. Blend soup with a hand blender to desired consistency. Add cheese and mix well. Serve hot, topped with additional cheese, and with a giant hunk of Acme bread from the SF Ferry Building (or really, any bread).
Can't get enough #BloggerCLUE? Follow along with more #CLUE members:
- Lisa from Authentic Suburban Gourmet
- Ramona from Curry and Comfort
- Christy from Confessions of a Culinary Diva
- Alice from A Mama, Baby and Shar-pei in the Kitchen
- Azmina from Lawyer Loves Lunch
- Kelli from Kelli's Kitchen
- Kim from Liv Life
- Stacy from Food Lust People Love
- Lea Ann from Cooking on the Ranch
- Anna from Anna Dishes
- Wendy from A Day in the Life on the Farm
- Jean from Lemons and Anchovies
- Heather from girlichef
- Liz from That Skinny Chick Can Bake
- Kate from Kate's Kitchen
- Christiane from Taking on Magazines
- Debra from Eliot's Eats
- Lora from Cake Duchess
- Kathy from A Spoonful of Thyme
- Rebekah from Making Miracles
- Lauren from Sew You Think You Can Cook