I love this time of year in the states. Not only is it birthday time, but the weather is beautiful and it's peach and blueberry season. Today's my first day home, and I'm thankful to be out of the airport, where there are creepy people (who, for example, plop down a book whose back cover reads "Who are the children of the Matrix? We are. All of us…" a total PAM (Potential Ax Murderer) as my mom would say), where stale pecan cinnamon buns cost $7 and cardboard pizza from Papa John's costs $6.
This place is FRESH. The air is breathable and cool for this time of year, with a nice breeze. Last night on our way back from the airport the sky was so bright because of the full moon, with beautiful night clouds. Today we passed by numerous farm stands by the side of the road, there is a bowl full of ripe and ultra juicy peaches on the kitchen counter, and you can smell the near end of summer.
We celebrated my birthday today. Mom made delicious and simple broccoli soup, dad made Eggplant parmesan, and we enjoyed the delicious peach cupcakes with brown sugar frosting that Em brought over (recipe at Smitten Kitchen).
Adapted from Apples for Jam by Tessa Kiros
I had made this soup once, and was very impressed by its simplicity but still depth in flavor. It's a wonderful anytime soup and doesn't get a lot of dishes dirty!
1 large head of broccoli, leaves removed, florets and stems chopped
¼ small onion, chopped
2 medium potatoes (all purpose or red), chopped
1-2 tsp salt
Cream or milk (optional)
Put the broccoli, onion, and potatoes in a large saucepan. Cover with water (just cover) and simmer for 45 minutes. You should be able to mush the vegetables against the side of the pan. Add 1-2 tsp of salt, it enhances and deepens the flavor of the broccoli. Try 1 tsp and see if it needs more. Puree in batches in a blender or food processor. Add cream or milk to thin or for taste. Serve hot.