When we were younger, our moms had to work really hard to get us to eat broccoli.  First they became magical, miniature trees.  Then once we wised up to that, it had to be camouflaged with something like melted Velveeta or ranch dressing.

Now we don’t think broccoli needs much adornment at all.  In fact, we are so prone to picking and eating it right in the garden that it often never actually makes it to the kitchen.

In this year’s heirloom garden we’re growing:

Broccoli Raab, Spring Sorrento – Tasty greens with sharp flavor.

Calabrese Green Sprouting Broccoli– An Italian heirloom brought to the US by immigrants in the 1880’s. Plants grow 18-30 in. high and produce 3-6 in. blue green central heads, followed by prolific smaller side shoots.

The broccoli harvest typically occurs just as summer turns into fall, and you just never know what type of weather to expect.

This week’s recipe will leave you prepared for whatever comes your way.  Our delicious broccoli soup can be served chilled, at room temperature or heated.  Either way, the musky, earthy and slightly bitter taste of broccoli really shines through.

Even your kids might love it.

Cool and Creamy Broccoli Soup

Makes 6 cups

Ingredients

1 tablespoon vegetable oil

1 small onion, halved and thinly sliced

2 garlic cloves, thinly sliced

1 medium potato, peeled, halved and thinly sliced

3 cups water

coarse salt

1 bunch broccoli, trimmed, and coarsely chopped (6 cups)

1 tablespoon fresh rosemary or 1/2 teaspoon dried

1 container (6 ounces) nonfat or 2% Greek yogurt

feta cheese, crumbled, optional garnish

snipped chives, optional garnish

Instructions

In a large saucepan, heat oil  over medium-low. Add the onion and garlic and cook, stirring occasionally until the onion is tender, about 7 minutes. Stir in the potato, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, cover and cook 5 minutes.

Add the broccoli, rosemary, and 1 1/2 cups water and simmer, covered until the broccoli is tender, 10 to 15 minutes. Transfer to a food processor, add the yogurt and puree. Cool to room temperature, then refrigerate. When chilled, stir in the remaining 1 cup water and season with salt. If desired, garnish with feta and chives.

All summer long we’ve been working with our friend Sandy Gluck to devel0p recipes fresh from the Heirloom Vegetable Garden.  The harvest season is coming to a close, but we promise to keep the inspiration coming as long as Sandy and we keeps cookin’