An enticing broccoli soup with cheddar crisps recipe from Food & Wine magazine was the catalyst for this dinner. After a trip to the Farmers’ Market at the Ferry Plaza, I was armed with a gloriously green head of broccoli and some glistening greens. However, not paying attention closely enough to the recipe, I missed seeing the need for celery! This sent me running to my Google dashboard and did a search for broccoli soup recipes that did not require celery. I found a wonderfully simple recipe requiring only broccoli, water and salt. This one also introduced the idea of placing walnuts and goat cheese at the center of the of the bowl and then surrounding these with the soup. Since I had already made the cheddar crisps (delicious!), I used those this time but will use goat cheese another time. To accompany the soup, I prepared baked tilapia and served it over the greens with a Meyer lemon shallot vinaigrette, garnished with pine nuts. Thanks to our neighbor Kevin who gave us a bucket of beautiful Meyer lemons from their tree!
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