It was cold just a few weeks ago when we headed down to Mexico to host a yoga retreat and to finish the writing for our upcoming cookbook (!). When we returned, summer weather had arrived in New York City, but all other signs indicated of spring: cherry blossoms in full bloom, farmers markets vibrant with all kinds of greens, tulips, and lilacs, big smiles everywhere around townâ€“ it's a great time in the city! Tender broccoli rabe and chervil are two spring highlights for me. To my dismay, my boys are not fans. I got sneaky this year, and made a creamy soup, blending broccoli rabe with fresh peas, beef bone broth, turmeric root, ginger, spring garlic, parsley, and cilantro. I added a splash of whole milk for the little one and served it with fresh chervil, toasted sesame seeds, and a little raw milk blue cheese. Everyone asked for seconds, little Pablo even had it for breakfast this morning. A success, I'd say.
½ tablespoon of coconut oil
1 small onion, chopped
1 stalk and the bulb of spring (green) garlic, sliced (or 3 cloves of regular garlic, chopped)
1 inch size of turmeric root, peeled and chopped (optional)
1 inch size of ginger, peeled and chopped
1 quart of beef bone broth
1 bunch of broccoli rabe, roughly chopped
¾ cup of fresh or frozen peas
1 small handful of cilantro
1 small handful of parsley
3 sprigs of chervil (substitute with mint if you can't find chervil)
The juice of ½ lime
Salt and pepper to taste
Whole milk (optional)
Raw milk blue cheese
Toasted sunflower seeds, preferably pre-soaked and/or sprouted
Warm the oil in a heavy bottom pot over medium heat. Add the onion, garlic, turmeric, and ginger. When the onion softens, about 5 minutes, add the bone broth and bring to a boil. Add the broccoli rabe and peas. Reduce the heat immediately and simmer for about 8 minutes or until the broccoli softens. Turn off the heat, and allow the soup to cool a bit before blending.
If using an immersion blender, add the fresh cilantro, parsley, and chervil sprigs to the pot and blend. Alternatively, transfer the soup to a blender with the fresh herbs. Blend and return to the pot. Add the juice of half a lime, and season with salt and pepper to taste.
Serve the soup with a splash of whole milk, if using. Top with a little blue cheese, toasted sesame seeds, and a little more chervil.