Creamy Broccoli Soup
Today is the day that the boy who has captured my heart is returning back to Europe. We've been together for six years—since I was seventeen. We've weathered many-a-storms with vibrant love and he has been my greatest supporter through the highest of highs and the lowest of lows. Kristian is Danish and his VISA has recently expired. While he could have gotten a job in the United States to stretch his stay, his intuition has told him that it is the right time to return back to Europe to reconnect with his family; he has missed them so much while he has been living in the states. I am fully on board with his decision to return home, but I am letting him go with a heavy heart...
Today is going to be a hard day. Tomorrow harder. And the next even harder. I imagine my heart growing heavier as the days go on. But on the other side, I also see the days getting easier. I see myself rediscovering my independence. But even knowing that, right now, I'm not sure how I'm going to be without him. Who will I talk to in the morning? Who will help me get my heavy cast iron baking sheet out of the oven? Who will give me hugs and extra love on days when I am feeling tired and defeated? We are planning on skyping, messaging, and I will be visiting next Christmas, but I know none of that will replace his physical presence. While I know all of this will be a tough and challenging situation, I know that it will also be a brilliant time for personal growth—for both of us. We have been attached at the hip for so long and we both know how much we will grow through independence. He gets to go to London and figure out his next step, while I will be staying on the West Coast developing my website, education, and self. This is going to be a tough yet transformational time in both our lives and we are trusting that the universe has good plans for us. But again, I can't forget the difficulty of being away from the one I love. I knew I was going to need some comfort today...so I prepped some comforting pureed broccoli and asparagus soup. Kristian and I share a love for pureed soups. With Spring in full effect in the Pacific Northwest, vegetable soups seem like the perfect meal to support a transformative time for the mind, body, and soul.
- 4 cups chicken, beef or veggie stock
- 1/2 pound broccoli florets
- 1/2 pound asparagus
- 3 spring onions or 1 medium shallot, quartered
- 1 yellow onion, diced
- 2 pieces of bacon, extra crispy
- 2 tablespoon olive oil
- 2 teaspoons salt
- 2 tablespoons chives, finely chopped (for garnish)
- Preheat your oven to 400F. Chop broccoli florets, asparagus and spring onion into similarly sized pieces and then toss with 2 tablespoons extra virgin olive oil. Spread out of baking sheet and sprinkle 1 teaspoon sea salt. Roast veggies for 15-20 minutes or until veggies are cooked through and slightly crispy. Remove from oven.
- Cook two pieces of bacon in a heavy medium pot over medium-high heat. Once bacon is extra crispy, set aside. There should be fat leftover from the bacon but not enough to properly saute an onion—add 1 tablespoon or more as needed. Let oil heat for 30 seconds or so and then add the diced onion to the pot. Saute until fragrant and translucent, approximately 3-5 minutes then add the roasted veggies and broth to the pot. The broth should be just shy of covering the veggies. Using an immersion blender, blend the soup until it becomes fully pureed. This will take between 5-10 minutes—be patient—as the broccoli and asparagus take a bit longer to break down than other veggies. Once fully pureed, let simmer on low for 5-10 minutes to let the flavors fuse together.
- Serve soup with chopped chives, a drizzle of extra virgin olive oil, and extra crispy bacon bits. Enjoy!