Broccoli Soup

1 small head broccoli

¼ cup olive oil

6 to 8 cloves garlic

2 stalks green onions, white and

green parts sliced

1 serrano pepper, sliced

1 teaspoon cumin seeds 1½ teaspoon sea salt

¼ cup white sesame seeds or 2

tablespoons tahini

1 cup loose herb leaves, like cilantro

or basil 1 cup sharp cheese, like aged

white cheddar or Parmesan 1 lime or lemon

Instructions: Separate the broccoli head into roughly 2 cups of small heads and rough chop the rest of the florets and stalks into 1-inch pieces.

In a medium-size stockpot, over high heat, warm the olive oil and fry the garlic cloves, green onions and serrano. The garlic should take on a golden-brown color, then add the cumin seeds. They will pop and sizzle; immediately add the broccoli stems and salt. Fry the stems for 2 to 3 minutes then add 1½ cup of water. Bring the mixture to a boil then cover and simmer for 4 to 5 minutes.

Let the mixture rest for about 30 minutes.

Using a blender, puree the entire mixture with the sesame seeds or tahini and herb leaves (setting a few aside for garnish) until smooth, and pour back into the stockpot. At this point, the soup can be refrigerated for 2 to 3 days.

When ready to serve, bring the soup to a quick boil with the remaining broccoli stems. Pour into bowls, top with cheese and herb sprigs. Serve lime or lemon on the side.

Notes & variations

• When cutting the stalks, use the part that snap easily — discard the bottom parts that feel tough.

• To maintain a bright green color, be cautious to not overcook the broccoli.

• To make a decadent version, replace the sesame seed with ½ cup heavy cream.

Serves 4 to 6