The Primal Blueprint Cookbook (26 page)

BOOK: The Primal Blueprint Cookbook

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Soup is an excellent start to a meal, priming the body for digestion of heavier main course items. Puréed soups provide a great way to get vegetables and easy-absorbing bone broth minerals into kids (or adults!) while they are still hungry and before they tire of sitting at the table. Puréed soup is also a great way to use up steamed broccoli left over from the previous night’s dinner. Cauliflower can be substituted for broccoli for a milder flavored creamy white soup.

This version isn’t as thick as conventional Cream of Broccoli Soup, which is usually made with added wheat flour or other gums or thickening starches, but it doesn’t lack in its ability to satisfy.

SERVINGS: 4–6

INSTRUCTIONS:

Heat butter or other fat over medium low heat in a 2 quart saucepan. Add onions, cook slowly, until translucent. Don’t let onions brown; turn down heat if necessary. Add garlic and cook a few minutes longer, taking care not to let it brown or burn (over-browning results in a bitter flavor).

Add broth and carrot slices, turn up heat to medium-high and bring to a boil. Add half the steamed broccoli (or cauliflower) and cook just a few minutes until broccoli and carrots are ‘fork tender’. Turn off heat and move pan away from range.

INGREDIENTS:

2 tablespoons butter, ghee, olive oil, or high quality lard or bacon fat

1 small onion, finely diced
1 large clove garlic, chopped

1 quart chicken broth, preferably homemade (see recipe on page 72)

1 head of broccoli (or cauliflower) or 2 crowns, cut into florets and steamed a few minutes until tender-crisp divided into 2 parts

1 carrot, sliced very thinly with vegetable peeler or julienned (cut into fine matchsticks)

1 cup coconut milk (or heavy cream/half & half)

Garnish:
sliced scallions, chives, crumbled bacon, finely grated aged Parmesan cheese, or creme fraiche/sour cream

Purée the soup with an immersion blender or in small batches in a regular blender (beware of hot liquid splashes). Season to taste with sea salt and black pepper.

Return to range over medium-low heat and add reserved steamed broccoli (or cauliflower) and coconut milk, and cook a few minutes until liquid gently simmers and florets become “fork tender”. Be careful not to overcook vegetables or they will develop a strong sulfurous odor.

Don’t Curdle Your Cream

Heavy cream and coconut milk have a high enough fat content that prevents curdling when heated. Half & half and regular milk, however, often curdle when heated, which can ruin an entire pot of soup. If using half & half instead of full cream, avoid curdling by adding it at the very end of the cooking process and avoid bringing it to a boil.

R
OASTED
C
AULIFLOWER
WITH
L
EMON
M
USTARD
D
RESSING

Roasting cauliflower is one of the best ways to prepare this versatile non-starchy cruciferous vegetable. Beware of fights over the little browned bits of cauliflower, though. This Lemon Mustard Dressing also goes well with green beans and broccoli.

Roasted cauliflower can be served alone or scattered on a bed of fresh greens like arugula.

INGREDIENTS:

1 head of cauliflower, cut into small florets

3 tablespoons oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
cup coconut milk or half & half
cup walnuts, hazelnuts or pecans

teaspoon freshly ground black pepper

SERVINGS: 4

INSTRUCTIONS:

Preheat oven to 450°F.

In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of the oil and a little salt. Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15–20 minutes.

Meanwhile, toast the nuts in a dry skillet for a few minutes over medium-high heat, shaking pan or stirring nuts often to avoid burning. Nuts will continue to toast a little as they cool, so remove pan from heat before they finish toasting and set aside to cool.

In a large bowl, whisk together the lemon juice, mustard, coconut milk (or half & half) and remaining 1 tablespoon of oil. Add the roasted hot cauliflower, scraping any residual oil and brown cauliflower bits into the bowl. Add the nuts and freshly ground black pepper; toss to coat. Serve warm.