Broccoli Bites
Growing up in the South End of Albany, there were many grocery stores to walk to within a city block or two, but we also had a fresh fruit and vegetable store on the corner of Bassett Street and South Pearl Street across from our Bassett Diner and the apartment building where I was born. Many of my childhood memories revolved around the shop keepers Nick and Phil. They owned the large stand and loaded up the tables and baskets with the freshest produce around. The men wore long white aprons and would grab an apple and shine it up before handing it to me. Free. Their generosity was remembered all these years, and one of my sons bear Nick’s name and his generous spirit.
One fresh vegetable I don’t remember was broccoli in the markets. In fact, I only remember eating frozen broccoli until I was nearly 35. Those ice glazed sticks smashed into a box were at best a horrible side even loaded with seasoning and butter. One night around 1985, I found some fresh broccoli and thought tonight, I’ll prepare a real treat. My boys today can tell you how memorable it was…adjectives they used were “gritty and sandy.”
“Yuck,” wasn’t allowed at the table to describe a new food, but it followed with a peppery questioning as to how I prepared this odd vegetable. It turns out this city girl did not know vegetables grew in dirt or sandy soil. Up till now, most of our vegetables came from a can or the freezer coated in ice. Fresh vegetables were a new challenge and one I decided I needed to start adding to our rotation. It took me the longest time to gain their trust the next time ‘little trees” showed up on their plates, but I think they have taken my attempts to much higher levels in their own kitchens.
Today, I introduced my husband to his first broccoli cheese soup. How could I fail with all of his favorite ingredients? I thoroughly washed the veggie well before chopping it up. A little fiber I’m told is good for us all! Check out the recipe video I used. I left out the carrots and added more sweet onions.
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