Now that Manu works in Bari and doesn't come home for lunch, I can make all the healthy things I love without having to disguise the dishes with cheese or cream to get him to eat it. Ahh, all the broccoli I want! Plus it's so satisfying shopping for produce here, as I can walk away with bags and bags of fruits and veggies and pay with the change in my coin purse.
Today I made this lovely, hearty broccoli soup for myself along with a mini, cheesy croissant from the dough I had left over from my Thanksgiving cheese straws. The burst of broccoli flavor was heightened by all that peperoncino I put in it, too.
Broccoli Soup for One
In a pot of boiling, salted water throw in a chopped head of broccoli and one potato so that they are just covered by the water. Boil until everything is nice and soft. Blend and add salt and pepper to taste. I lash on some olive oil and peperoncino after I serve it.
Mini Cheese Croissants
Roll out a sheet of pastry dough and throw on some grated cheese and salt and pepper. Fold the dough in half and roll it out again so that the cheese is in the middle. Cut into triangles and roll up to make the croissants. Brush with a beaten egg and bake in the oven at 350 until golden.