Broccoli Harvest and a Cool Day

From Heirloom Meals — Blog by Carole Murko

September 2, 2009

Nothing like a raw, unseasonably cool day to make me want to make soup. And fortunately, I had every single ingredient I needed on hand AND it was farm fresh....broccoli we just picked from our garden, leeks, carrots and garlic from the CSA and High Lawn Farm heavy cream. I even had vegetable broth in the freezer awaiting just this confluence of events. So, I figure when the food gods line up like that then I have no choice.....

Here’s the recipe for Cream of Broccoli Soup - out of my Mom’s archives of recipes with a note on top that says, “excellent.” Oh and Julia Child would be proud - I used butter and heavy cream :-)

9 tablespoons butter
1 1/2 cups leeks, minced
1 1/2 cups carrots, minced
2 garlic cloves, minced
6 cups chicken or vegetable broth
1 1/2 heads broccoli, cut into small florets
1 1/2 cups heavy cream
1 1/2 pinches cayenne pepper or to taste
1 1/2 teaspoon celery seed
salt and pepper to taste

In a pot, melt butter over medium heat. Add leeks, carrots, garlic. Cook until tender but be sure not to brown (about 5 minutes).

Add the broth and bring to a simmer. Add the broccoli. Cook 8-10 minutes until the broccoli is tender.

Pour the soup into a processor (may need to do in batches) and process until veggies are finely chopped but not pureed. Pour soup back into pot. Stir in cream, celery seed and salt and pepper. Reheat before serving or freeze in batches as you await another cool day!!

Enjoy!

Serves 8-10.

ps You can leave out the cream entirely or exchange it for half and half or milk. When using great ingredients it’s divine any way you eat it. I’ve got my 13 year old step son that prefers the heavy cream!!

Bountiful Blueberry Coffee Cake

From Heirloom Meals — Blog by Carole Murko

July 31, 2009

Blueberry Yogurt Coffee Cake
This recipe has been in our stable of recipes as far back as I can remember. My Mom and grandmother made certain there was always yummy homemade baked goods in the house. This was a special weekend breakfast treat. I used to view it as breakfast dessert. We were big yogurt eaters so it’s not surprising that we baked with yogurt. I now love the new flavors like banilla that add a special twist - but plain usually does the trick!

For the Topping
1 cup sugar
1 teaspoon cinnamon
2 tablespoons butter, chilled and cut up

For the Cake
8 tablespoons (one stick) butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon baking soda
2 cups flour
1 cup plain yogurt
1 teaspoon vanilla extract
2 cups blueberries (fresh or frozen)

Preheat oven to 350 degrees. Butter a 9 x13 baking dish. Using a fork, blend topping ingredients in small bowl and set aside. Cream the butter, brown sugar and egg (I do it by hand with a fork, but a mixer works wonders!) Add baking soda, flour, yogurt and vanilla and mix on medium speed for 2-3 minutes. Pour cake batter into prepared baking dish. Sprinkle berries over top and gently push into batter and then sprinkle sugar toping over all.

Bake 45-50. Cool and cut into squares. Enjoy!