We have been eating incessantly over the holidays. There were boxes of Belgium chocolate and Panettone from Peter’s patients. There were the dinner parties with extended family and friends. And this morning, Peter’s mother served us leftover chocolate mousse cake for breakfast. I must say it felt wonderfully decadent with a cup of coffee in the Southern Californian morning sun. But the splurge ends today. It must or else.
In Alexander Dumas’ Dictionary Of Cuisine, he named three sorts of appetites:
1. Appetite that comes from hunger. It makes no fuss over the food that satisfies it. If it is great enough, a piece of raw meat will appease it as easily as a roasted pheasant or woodcock.
2. Appetite aroused, hunger or no hunger, by a succulent dish appearing at the right moment, illustrating the proverb that hunger comes with eating.
3. The third type of appetite is that roused at the end of a meal when, after normal hunger has been satisfied by the main courses, and the guest is truly ready to rise without regret, a delicious dish holds him to the table with a final tempting of his sensuality.
The third type was all we indulged in during the past 10 days. I declared it over by making the Broccoli Kale White Bean Soup for dinner tonight. Eating the soup felt like a cleansing ritual after the holiday transgression.
I used the roasted garlic from a few days ago and made some garlic Parmesan toast with Ciabatta bread. They made a satisfying meal together with the soup.
1 large Onion (chopped)
4 cloves garlic (chopped)
4 heads of Broccoli (florets chopped; stems peeled and chopped)
7 cups Vegetable Stock
1 bunch Kale ( stemmed and cut into 1/2-inch ribbons)
2 15 .5-ounce Canneloni Beans (drained and rinsed)
Salt and Pepper to taste
Place a heavy bottomed pot over medium-high heat. Add 2 tablespoons of olive oil and then toss in the garlic, stir for 1 minute, then add onion. Season with salt and pepper and cook for 3 to 5 minutes, or until just translucent. Add the broccoli and again season with salt and pepper.
Pour the vegetable stock over the broccoli and bring up to a boil and then reduce to a simmer. Cook for 8 to 10 minutes, or until the broccoli is fork tender.
Let cool slightly and then transfer, working in batches, to a blender. Cover the blender with a towel to ensure it doesn’t splatter, and puree until smooth. Taste and adjust seasoning.
Place another heavy bottomed pot over medium high heat and add 1 to 2 tablespoons of olive oil and sauté the kale. Season with salt and pepper and cook for 3 to 4 minutes. Add the beans and cook for another 1 to 2 minutes.
Pour the broccoli soup in kale and stir to combine. Let cook for one to two more minutes to let the flavors meld. Taste and adjust the seasoning, then serve while hot.