A warm, cozy soup for Thanksgiving and beyond.
A warming fall soup with the deep flavor of roasted broccoli and a gentle buttermilk tang. [Photographs: Daniel Gritzer]I shop at the farmers market with the best intentions, but I'll admit that sometimes my enthusiasm is greater than the time I have to cook everything I buy. Just last week I picked up a beautiful bright green head of broccoli with tight florets, then let days pass without doing anything with it.
Now, that was the reality behind my version of this soup, and it's a good lesson in resourcefulness.* But of course I advise you to use fresh broccoli that's still at its peak. My soup tasted very good with not very good broccoli, yours will taste even better with good broccoli.
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