Broccoli beauty

Broccoli, a parent from cabbage is a lovely vegetable worthy of a vase, the beauty of which is only eclipsed by its benefits to our bodies. It is high in vitamin C and soluble fiber and contains multiple nutrients with potent anti-cancer properties. Every part of it, from the leaves to the stem is edible. If using the leaves, cook it as you would collard greens.
Broccoli is usually boiled or steamed, but may be eaten raw. The broccoli soup recipe uses raw florets as a garnish to the soup, along with croutons. The broccoli quiche is a vegetarian alternative to the traditional ham quiche.

Broccoli soup (Easy, Prep time: 10 minutes, Cooking time: 20 minutes, Cheap)

Ingredients:
1 tbsp. (14 ml) olive oil
1 lbs (474 gm) broccoli
2 shallots peeled and minced
1 potato peeled and cubed
3½ cups (587ml) chicken stock (see January first blog)
Salt and pepper to taste
1 bouquet garni (see January first blog)
6 tbsp. (84 ml )crème fraîche
Fresh chives finely cut for garnish

For the garlic croutons:
4 garlic cloves peeled and minced
¼ loaf firm white sandwich bread crusts removed, cubed
2 tbsp. (28ml) olive oil
1 pinch chopped thyme leaves

Material:
1 toaster oven
1 cookie sheet
Parchment paper to line the cookie sheet
1 heavy saucepan
1 blender
1 peeler
1 paring knife and cutting board
1 wood spoon
1 soup ladle
1 glass bowl

Turn on the oven at 300F (148C).
Mix in the glass bowl all the ingredients for the croutons. Line up a cookie sheet with parchment paper and pour the content of the bowl onto it. Put the cookie sheet in the oven for about 15 minutes, until they are crisp. Let them cool. They can be stored at room temperature in a closed box for about a week.
Wash the broccoli, cut off the very end of the stem. Slice the stems and separate the florets, saving a few to add raw to the soup.
Heat the oil in the heavy saucepan. Add the shallots and sauté until soft. Add the broth and the potato and bring to a boil. Add the broccoli. Cook until tender for about five minutes.
Pour the soup in the blender in batches until you reach a smooth consistency. Season to taste. Return to the saucepan on the stove at very low heat. Add the crème fraîche, stirring with the wood spoon until mixed, three minutes.
Ladle on a bowl. Garnish with the croutons. Serves 4 for a starter.

Broccoli Florets quiche (Easy, Prep time: 20 minutes, Cooking time: 30 minutes, Cheap)

Ingredients:
½ salty piecrust recipe (recipe follows)
1tablespoon butter
Dusting of flour
Broccoli florets from 3 broccoli heads (save the stems for the soup)
3 eggs
1cup (237 ml) cream
½ cup (113 gm) grated Gruyere

Material:
1 6-inch mold
1 saucepan
1 salad bowl
1 whisk

Set the oven temperature at 360F (182C).
Butter and flour the molds. Layout the refrigerated piecrust with a rolling pin on a piece of parchment paper and garnish the buttered and floured mold. Pierce the dough with a fork all over. Set on a baking sheet and return to the refrigerator.
Pour water in a pan and set on the stove at high, when it boils, add the florets. When it boils again, strain immediately, and cool down with cold water.
Lay a parchment piece over the crust. Cover with rice. Bake for ten minutes in the oven. Remove the parchment and paper when cool enough to handle. Save the rice for another pie.
In a salad bowl, crack the eggs. Beat with the whisk. Add the cream and Gruyere. Pour the mixture over the cooked crust. Add the florets on top and bake for 20 minutes.
Serve immediately or at room temperature with a salad for a light lunch for 4.

Crust for 2 savory pies

Ingredients:
1½cups (350 gm) all-purpose flour
1teaspoon salt
3/4 cup (170 gm) diced cold butter
½ cup ice-cold water

Material:
Mixer
Rolling pin
1 nine-inch pan
Parchment paper
Rice

Pour all the ingredients except for the iced water into the mixer, pie blade in. Blend, adding water through the top cover, until a ball of dough forms.
Scrape up the ball and place in the fridge for 30 minutes up to two days.
To transform a savory crust into a sweet one, add ¼ cup (57 gm) of sugar. Bake without garnish for 20 minutes prior to adding a lemon based cream and the berries of your choice.