As I am sure you have noticed, faithful readers, I have been MIA. This is due to some fabulous traveling (and eating) that has occurred in the past few weeks. Expect a photo montage soon.
However, tonight I am home, back to the grind and on my own, so I decide to try for some homemade cream of broccoli soup as I am fresh off of In Defense of Food which encourages "mostly plants," and having lovingly par-boiled and frozen some vendor surplus broccoli this summer. I pull out the trusty How to Cook Everything by Mark Bittman and set to work.
DISASTER. My soup is thin, tasteless (unless you count that awful overcooked broccoli taste as something worthy of note), and even worse - there is TONS OF IT. Currently I have nasty broccoli puree in three containers and one pot and am at a loss as to whether I should freeze it and at a later date try to resurrect the mess, or if I should just wash my hands of it and toss it.
Also, please note I blame only myself. Too much stock - too much broccoli, not enough starch. Mark Bittman, you're still my go to guy, your French bread and peanut butter pasta sustain me (don't tell Michael Pollan, he'll tell me to eat more vegetables.)
Anyhow, it looks as if I will be hitting the dishes with little spring in my step. At least I have Nutella to look froward too.