FRESH FROM THE MARKET A

FARMER’S MARKET SHOPPING LIST:

1 yellow onion 1 garlic bulb 4 broccoli crowns (or 4 cups florets) 1 lemon 1 parsley bunch 4 oz. parmesan cheese

KITCHEN STAPLES:

Butter or ghee Sea salt Black pepper Ground nutmeg Heavy whipping cream Chicken bone broth (or stock) Parmesan cheese

(if not available at your Farmer’s Market)

FOOD FOCUS

FRESH FROM THE MARKET

Our food writer shares a great recipe for Broccoli Parmesan Soup

BY SARAH STEFFENS

California’s Central Valley has been referred to as “The Greatest Garden in the World” and the “Nation’s Salad Bowl” because of the abundance of fresh fruits, vegetables, nuts, and dairy that are produced, packaged, and shipped all over the world. Thanks to San Joaquin’s various Farmer’s Markets, we don’t need to go far to stock our kitchens with delicious, in-season ingredients. Buying locally and seasonally not only supports our economy and reduces our carbon footprint, it also yields higher nutrition (produce begins to lose nutrients as soon as it is harvested so it’s best to purchase fresh and use quickly). Looking for a recipe to create using local, in-season ingredients? We suggest this creamy Broccoli Parmesan Soup. Keep reading for the recipe, and be sure to plan ahead when visiting local Farmer’s Markets to confirm hours and vendors.

BROCCOLI PARMESAN SOUP

Serves 4 Prep Time: 5 minutes Cooking Time: 20 minutes

INGREDIENTS:

1 tbsp. butter or ghee 1 medium yellow onion, peeled and chopped 2 garlic cloves, peeled and minced 2 tsp. sea salt 1 tsp. black pepper Pinch of ground nutmeg 4 c. broccoli florets 1 c. heavy whipping cream 2 c. chicken bone broth Juice & zest from ½ fresh lemon 4 oz. fresh parmesan cheese, crumbled ½ c. fresh parsley, chopped

INSTRUCTIONS:

Add butter or ghee to large pot over mediumlow heat. Add onion and garlic. Season with sea salt, pepper, and nutmeg. Add broccoli and reduce heat to low. Cover with lid, stirring occasionally, until veggies are soft, about 10 minutes. Turn off heat and transfer veggies to blender. Pour in heavy whipping cream and chicken bone broth. Blend on high until creamy. Serve and garnish each bowl with an ounce of parmesan cheese and a tablespoon of fresh, chopped parsley. Store leftovers in a glass container for up to five days. Enjoy!

Calories: 410 Carbs: 10 Net Carbs: 10 Protein: 18 Fat: 36