- Goat cheese log, thinly sliced
- Black pepper
- Drizzle of extra virgin olive oil
Bring pot of water to rapid boil. Add salt to the bottom of the pan.
While the water heats to a boil, cut the florets off of the broccoli. Add the broccoli to the boiling water and add more salt on top. Cover the pot and bring back to a boil- 3 to 4 minutes (not more than 4 1/2 minutes).
While the broccoli cooks, slice the goat cheese log into thin pieces.
Drain the broccoli, reserving the water. Put broccoli florets into a blender. Add reserved water to the blender, filling it half way up to the top of the broccoli.
Put a cloth on the top of the blender lid and hold on the lid. Pulse the blender a few times to chop up the broccoli. Then puree it. Taste for seasoning and add salt as desired and blend again.
Put 5 to 6 walnuts in the bottom of a soup bowl, add a few pieces of goat cheese and then pour the soup into the bowl. Add freshly milled black pepper and a drizzle of olive oil
Serve with a side of crusty bread and enjoy!
I found this recipe on GreenMedInfo.com, it is very simple to make and super delicious.
Find high quality extra virgin olive oil here.
In South Central PA, you can find organic veggies here.
High quality salts, spices and nuts can be found here.
If you’re in South Central PA, you can get sourdough bread from McGrath’s. It is a local bakehouse in Mechanicsburg that makes bread right! They use unhybridized local ancient grains, mill the grains themselves right before the make the bread and all their breads are real sour dough (no added yeast in anything!). They have several drop off locations, Cornerstone Coffee House is one of them, so is radish and rye at the Broad Street Market, https://mcgrathsbakehouse.com