"BroccoliSoup" news and stories

Former prez George H.W. Bush may not mourn the end of broccoli season in the Northeast, but I do. California will always keep us supplied, of course, but the deep green heads we've been pulling out of the garden and finding at farmers markets will be missed until next season.

Time to do the vegetable proud with an elegant soup, courtesy of a recipe from blogger latartinegourmande that has Thai flavors of coconut milk and galangal, and is topped with glistening salmon roe. Want broccoli soup that's creamy and traditional and served with croutons and not fish eggs? Try this Kitchen Daily recipe.

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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.

I don't often find green to be the most appealing color when it comes to food, (with the exception of freshly steamed vegetables of course), however Béa at La Tartine Gourmande has once again changed my perspective by turning an ordinary meal of soup into a gorgeous artistic creation.

Her Broccoli Soup with Salmon Eggs combines a mixture of pureed broccoli with leeks, coconut milk, broth, and various herbs, accented with a dollop of salmon eggs on top. Simply beautiful.

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