The Sexy Forever Recipe Bible (16 page)

2 tablespoons (¼ stick) unsalted butter

1 head broccoli, chopped

4 cups chicken stock or broth, preferably
homemade

Sea salt and freshly ground black pepper

6 tablespoons sour cream (optional)

1 small bunch chives, chopped

Place a large stockpot over low heat. Add the butter and stir until just melted. Add the broccoli and sauté until tender, about 7 minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 20 minutes.

Use a hand mixer to puree the broccoli in the pot. Leave the soup slightly chunky. If you do not have a hand mixer, take 2 cups of the mixture and puree in a food processor or blender. Add another 2 cups and partially puree, leaving the soup a little chunky. Add salt and pepper to taste.

Garnish with the sour cream, if using, sprinkle with the fresh chives, and serve immediately.

SERVES 4 TO 6

broccoli leek soup

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

SOUP

¼ cup olive oil

2 leeks, trimmed of dark green leaves, cleaned and chopped

8 cups chicken stock or broth, preferably
homemade

6 cups chopped broccoli florets (about 3 stalks)

Sea salt and freshly ground black pepper

FRIED LEEK GARNISH

6 tablespoons olive oil

1 leek, trimmed of dark green leaves, cleaned and very thinly sliced

3 garlic cloves, finely chopped

6 tablespoons sour cream

For the soup:
Heat the olive oil in a stockpot. Add the leeks and sauté for about 5 minutes, until lightly browned. Add the stock and bring to a boil. Add the broccoli and bring back to a boil, then immediately reduce the heat and simmer for 15 minutes, until broccoli is soft. Season with salt and pepper. Use a hand mixer to puree the soup in the pot or transfer to a blender or food processor and blend until smooth.

For the garnish:
Heat the olive oil in a skillet over medium heat, then add half the leeks and cook until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat for the remaining leeks. Fry the garlic until golden brown; set aside with the leeks.

Ladle the soup into individual bowls and garnish each with a dollop of sour cream. Top with the fried leeks and garlic.

SERVES 6

cauliflower soup

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons (¼ stick) unsalted butter

1 head cauliflower, chopped

4 cups chicken stock or broth, preferably
homemade

Sea salt and freshly ground black pepper

6 tablespoons sour cream (optional)

1 small bunch chives, chopped

Place a stockpot over medium heat. Add the butter and stir until just melted. Add the cauliflower and sauté until tender, about 7 minutes. Add the stock and bring to a boil. Lower the heat and simmer for 20 minutes. Use a hand mixer to puree the cauliflower in the pot. Leave the soup slightly chunky. If you do not have a hand mixer, puree the mixture in a food processor or blender, keeping the soup a little chunky. Add salt and pepper to taste.

Garnish with the sour cream, if using, sprinkle with the chives, and serve immediately.

SERVES 4 TO 6

red pepper soup with crispy sage leaves

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

SOUP

2 tablespoons olive oil

1 celery stalk, minced

1 onion, minced

6
Roasted Red Peppers
, or jarred roasted peppers in water

Sea salt to taste

1 medium celery root, diced

2 cups chicken stock or broth, preferably
homemade

FRIED SAGE LEAF GARNISH

Olive oil

40 fresh sage leaves, washed and patted dry

Sea salt

¼ cup
crème fraîche
or sour cream

For the soup:
In a stockpot, combine the olive oil, celery, and onion. Cook over moderate heat until the vegetables are soft and fragrant, 10 to 15 minutes. And the red peppers and cook 3 to 4 minutes more. Season with salt. Add the celery root, 1 quart water, and the stock. Cover and cook over moderate heat until the celery root is soft, about 40 minutes.

For the garnish:
Heat a medium skillet over medium heat. Pour in enough olive oil to cover bottom of pan. When the oil is hot but not smoking, add the sage leaves. Fry until crispy, 1 to 2 minutes. Drain on paper towels. Sprinkle with salt.

Puree the soup in the pot with a hand mixer or in batches in a blender or food processor. Ladle into warmed shallow soup bowls. Drizzle each bowl with crème fraîche in an attractive pattern. Sprinkle a few fried sage leaves on top and serve.

SERVES 6

roasted red pepper soup

VEGETABLES
DETOX, LEVEL 1, LEVEL 2