Broccoli and Cilantro Soup

I modified this recipe that was provided by our CSA by adding Jerusalem artichokes and roasted corn.

Broccoli and Cilantro Soup

One stem of green garlic, three garlic scapes or 3 cloves of garlic

4 cups chicken or vegetable stock

2 cups broccoli (I used 1 c broccoli and 1 c Jerusalem artichokes, peeled)

A handful (about 1/4 cup) of cilantro, plus some for a garnish

1 cup milk

½ pkg Trader Joes’s roasted corn, thawed (optional)

(peeled salad turnips and chives could be a good addition to this soup)

1. Chop the garlic finely. Chop broccoli, including florets and peeled stem.

2. Add the garlic and broccoli  (and Jerusalem artichokes if using) to the stock, cover and bring to a boil.

3. Simmer for 20 minutes or until the vegetables are soft.

4. When the soup has cooled, add the cilantro. (It’s okay to include some stems.) Puree

the mixture until smooth with a blender.

5. Add the milk and corn and reheat the soup in the original pot.

6. Garnish with cilantro leaves.

Season individually with salt and pepper.