Garden gifts

Broccoli

 It is the end of July and the gift's of the garden are exploding. Tomatoes are ripening, zucchini is blasting into everyone's kitchens and summer's harvest is begging to be consumed. I received my first harvest gift today. Zucchini large enough to let you know they were hiding in the foliage, cucumbers fresh and crisp, green peppers small enough that they had to be thinned so their brothers and sisters had nutrients to grow and broccoli that is to hot for comfort and spiking in disapproval. I must make this gift bountiful! First off, some creamy broccoli soup. I am not prepared for my bounty and do not have any fresh celery in house so decide to substitute the mushroom stems saved from my stuffed mushrooms the other evening. I mince some onion and coarsely chop the mushroom stems, they will add a nice flavor. I blanch the broccoli and with slotted spoon ladle it into a colander reserving the liquid.  In a saute pan I melt some butter and stir the onions until they are clear then add the mushrooms for just a minute to soften. I thicken with flour and add some of the reserved broccoli liquid to thin. Then I add the blanched broccoli and stir adding more liquid to the soup. I spice with ground pepper and choose celery salt instead of sea salt to get some of that celery taste and finish with thyme. Then I let this simmer until it is getting thick. As it cooks the broccoli breaks into a magic paste of flavor. I give the soup a taste and add a bit of sea salt to make it pop. I add a bit more flour because I am not pleased with the thickness. I stir vigorously to avoid lumps! Perfect. I have a thick rich broccoli mushroom soup simmering in my kitchen. I thin again, this time with milk to add creaminess. Now the final stage as the flavors meld I taste and  season to my own palate. Turning off the burner I let the soup cool to infuse the flavors. The soup will be a delicious starter for dinner tomorrow night.