The CLOUD: sitting in the dentist chair. I'm not kidding - it's the biggest, darkest cloud EVER for me. I would rather experience natural childbirth over and over and over again. It scares me so badly that my hands and feet immediately fall asleep when they lean my chair back.
Anyway, I went in for my teeth cleaning and exam (my first in 4 years - I KNOW - don't judge me) And because it had been so long some of the plaques (GROSS ... I brush and floss at least 5 times a day! I'm a fanatic!) had gotten on my actual bone beneath my gums. HORRID. So I had to go in the next day for a deep cleaning. They completely numbed my entire mouth and jaw (a blessing for which I am extremely grateful even though the needle brought tears to my eyes and at one instance sent a shock that made my entire body jump!) then went to work. I came home SO weak from
1) not eating
2) not sleeping in anticipation
3) anxiety
and was immediately STARVING. I tried to drink water and it drizzled out my mouth like Tim Allen in "Christmas With The Kranks". So I waited and waited. Finally I found I could speak without sounding like an infant, so I thought I'd break a piece of bread into little crumbs and eat it. Didn't work. When I attempted water again, most of it went down my throat rather than my shirt so I immediately went to work preparing something more liquid than solid. After a search of the cupboards and fridge came up empty of satisfying liquids, I pulled out a Costco-sized bag of broccoli and looked up recipes. This is the one (found at savvyvegitarian.com) I settled on, with some variations:
VEGAN CREAM OF BROCCOLI SOUP
3 medium broccoli stalks, peeled, and florets (about 6 cups)
4 cups unsalted vegetable soup stock (recipe below) OR 4 c. water + 2 unsalted veggie bouillon cubes
1/2 cup loose chopped parsley
1/2 tsp powdered or crushed dried rosemary
1 tsp dried powdered or crushed dried thyme
2 Tbsp olive oil
Optional: 1 - 2 cloves garlic, crushed
Optional: 1/4 cup diced yellow onion
2 Tbsp chick pea flour (besan) as a gluten free low GI alternative to wheat flour
2 cups unsweetened rice milk or unsweetened plain almond milk (low GI), fortified with Vitamin B12, Calcium and Vitamin D
1/4 tsp salt or to taste
Fresh ground black pepper
Directions:
Peel broccoli stems. Chop stems and florets into small pieces
Chop parsley, reserving 2 Tbsp to mince as a garnish
Place broccoli into stock and bring to a boil. Reduce heat and simmer until tender - about 5 minutes
Optional onion &; garlic: peel and crush garlic cloves, dice onion. Sauté on medium heat in 1 tsp olive oil for 10 minutes. Add to pot
Place broccoli, liquid, parsley, thyme, rosemary, and salt in blender or put solids through a foodmill, or mash and strain. Puree until smooth. Set aside
White sauce: Heat the olive oil in the soup pan. Add the flour and cook on low for ten minutes.
Stir in rice milk or almond milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk (approx 10 minutes). This is important - otherwise your sauce will be lumpy. If that happens, blend it or put it through a seive
Stir in broccoli puree. Adjust salt if needed, and grate pepper in to taste
Heat gently (don't boil). Serve immediately, garnished with minced parsley
My variations:
1) I doubled everything else and dumped in the whole bag of broccoli without measuring.
2) Didn't have the herbs so I just didn't put them in
3) I just used water - no broth, but I added about 1/4 cup
Sole
4) I used my freshly ground whole wheat flour instead of chickpea flour
5) I used my homemade soymilk
I'm not a vegan, but after eating this soup I could certainly be persuaded!
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