I'm sure you all have had your wisdom teeth removed by now. Most adults have endured this rite of passage by the time they're 20, but somehow Daniel managed to delay the inevitable for years. And years. Until last week, when he sucked in some nitrous and gave up four clunky molars. The best moment was after the surgery when Daniel was seemingly out of sorts - full disclosure, I was a wee bit excited for the expected silliness from the laughing gas. I anticipated a few ridiculous moments that I would remind him of days later and we would have a great chuckle at his drugged out expense. It was going to be a RIOT. Instead, I got a definitely not silly Daniel who insisted on using very quick sign language to ask me if his tongue was okay. Repeatedly. I do not know sign language and certainly couldn't follow at the speed he was going. Story of my life: even when my boyfriend is coming down from nitrous gas can he adeptly confuse the hell out of me and crush my dreams of catching him not sober and acting hilarious.
We did have a good laugh about it a few days later, but it wasn't nearly as satisfying as I had anticipated. Lofty goals.
Needless to say, he has endured the hellish pain that comes with the surgery and only now, a full week later, is he back to eating solid foods. Being the wonderful girlfriend (and soup fanatic) that I am, I delighted in catering to his new diet. Butternut squash/parsnip/sage and simple miso were easy and satisfying, but it was this cream of broccoli that was the real winner. It tastes decadent without a ton of cream and is spiced up nicely by a generous sprinkling of the Ethiopian spice Berbere. I love the Teeny Tiny Spice Company of Vermont and use their pre-made spice blends routinely. Their Berbere blend is particularly great and has an earthy kick of hot spice that is awesome. Of course, any Berbere mix will work, or make your own if you're less lazy than me.
Very little booze of interest has been consumed in our household (although a brisk Chablis would be a lovely accompaniment), so instead, how about a healthful glass of homemade kombucha and a juicy novel to pass the time? Because when you're stuck at home feeling miserable for yourself, there is no better medicine than an engrossing book about murder and classics. Donna Tartt of The Goldfinch fame has been writing intricate, detailed stories for years. The Secret History, her first novel, is about an elite group of classics students at a small, liberal Vermont college. And murder! As a classics major at a small liberal college myself, I am swept away by the nerdiness, and as a lover of mysteries and murder I am totally engaged in the plot line. Whodunnit? And why? It gets weird. Tartt's deft writing is character driven and although dense and lengthy at 503 pages, it is never boring. The plot zigs and zags, begging the reader to turn the page: the perfect remedy to post-wisdom teeth blues. Paired with a nutritious glass of kombucha (more on that project later), a soothing bowl of soup, and a handful of pain meds, Daniel was well on his way to feeling slightly less terrible. And for those of us not recovering from oral surgery, it is a simple and delicious way to spend a Saturday in February.
CREAMY BROCCOLI SOUP
serves 4 - 6
2 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
3 cloves garlic, minced
salt and pepper
3 russet potatoes, peeled and diced
1 quart chicken stock
2 heads broccoli, separated into florets, stem is diced
zest and juice from one lemon
1 1/2 cups whole milk
parmesan cheese, grated for garnish
olive oil, for garnish
pinch of berbere spice for each bowl
Heat the oil and butter in a large soup pot. Saute the onion, garlic, salt and pepper on low heat until translucent. Add the potatoes and toss to coat with oil. Add the chicken stock and bring to a low simmer. Cook for about 10 minutes or until the potatoes are beginning to soften. Add the broccoli and cook for another 10 - 15 minutes until the vegetables are very tender. Add the lemon zest and juice. Puree in a blender or with an immersion blender until smooth. Stir in the milk, adding more if a thinner consistency is desired. Taste and adjust seasoning. Reheat if necessary, but do not bring to a boil. Ladle into soup bowls and garnish with grated parmesan, a splash of olive oil, and a good pinch of berbere. Eat with homemade sourdough if at all possible.
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