Cool and creamy broccoli soup. Photo: Brent Ridge, Beekman 1802.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, photos and tales from the farm as their crops come into season.

When we were younger, our moms had to work really hard to get us to eat broccoli. First they became magical, miniature trees. Then once we wised up to that, it had to be camouflaged with something like melted Velveeta or ranch dressing.

Now we don't think broccoli needs much adornment at all. In fact, we are so prone to picking and eating it right in the garden that it often never actually makes it to the kitchen.

Our heirloom broccoli and an amazing recipe after the jump.

In this year's garden we are growing:

Broccoli Raab, Spring Sorrento Tasty greens with sharp flavor.

Calabrese Green Sprouting Broccoli An Italian heirloom brought to the U.S. by immigrants in the 1880s. Plants grow 18 inches to 30 inches high and produce 3 inch to 6 inch blue green central heads, followed by prolific smaller side shoots.

The broccoli harvest typically occurs just as summer turns into fall, and you just never know what type of weather to expect.

This week's recipe will leave you prepared for whatever comes your way. Our delicious broccoli soup can be served chilled, at room temperature or heated. Either way, the musky, earthy and slightly bitter taste of broccoli really shines through.

Even your kids might love it.

Cool and Creamy Broccoli Soup

Makes 6 cups

Ingredients

1 tablespoon vegetable oil
1 small onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1 medium potato, peeled, halved and thinly sliced
3 cups water
coarse salt
1 bunch broccoli, trimmed, and coarsely chopped (6 cups)
1 tablespoon fresh rosemary or 1/2 teaspoon dried
1 container (6 ounces) nonfat or 2 percent Greek yogurt
feta cheese, crumbled, optional garnish
snipped chives, optional garnish

Instructions

In a large saucepan, heat oil over medium-low. Add the onion and garlic and cook, stirring occasionally until the onion is tender, about 7 minutes. Stir in the potato, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, cover and cook 5 minutes.

Add the broccoli, rosemary, and 1 1/2 cups water and simmer, covered until the broccoli is tender, 10 to 15 minutes. Transfer to a food processor, add the yogurt and puree. Cool to room temperature, then refrigerate. When chilled, stir in the remaining 1 cup water and season with salt. If desired, garnish with feta and chives.