I’m back, finally!
Sorry for the long break but last Tuesday I moved to my now apartment, and it took me a while to set everything up and with all the packing, moving, unpacking and putting things in order I had no time to cook anything. On top of that I still haven’t got an Internet connection at my new place, in fact now I am writing from my friend’s house.
All these things together made it impossible for me to write you earlier. I have sooo many things to tell you tho, where to start?
a) My new place is very nice. It’s in the French Concession, right in Shanghai downtown, the best area of shanghai. I love how I can basically walk everywhere, I almost don’t need to take cabs anymore. I’ll post some pictures soon
b) My new job, that I’ll started tomorrow morning. I’m thrilled to meet my new coworkers and get things started there
c) Among the many emails that I receive from you everyday, last Saturday I got a letter from Trish. She briefly told me the story of her family. Her dad is a second generation Italian- american and her grandmother used to make Bocconotti for Christmas but since she passed away they had lost completely track of the recipe and its origin until they found it here on Expact Cucina. She was so sweet and kind thanking me for having helped her and her family to reconnect with her grandmother treasured recipe. Reading her email really made my day. It is helping people like Trish and her family that push me to continue blogging and share whatever I can with you guys. So a big thank to you all who everyday support EC. I love ya!
But now it’s time to talk about food tho. This morning I made this creamy, light, delicious broccoli soup! It’s cold here in Shanghai and soup is all I feel like eating, together with hot chocolate and cookies of course
Ingredients (serves 4):
- 300 g broccoli
- 1 big potato
- 1/4 cup chopped leek
- 1 tsp salt
- 2 cups vegetable broth
- 1/2 tsp ground black pepper
- 2 tbsp butter
Chop up the leek
Cut the potato in small cubes and wash the broccoli
In a pot heat up the butter and saute’ the chopped leek for a few minutes
add the broccoli and potatoes
pour in the vegatable broth and cook on low for about 30 min or until the veggies are well done
Using an immersion blender, cream the vegetables and add in black pepper
and keep cooking on low for 5 more minutes. At this point you could add about 1/4 cup heavy cream to add a little bit extra flavor to the soup, but I didn’t since I’m “trying” to eat a bit more healthy…just a bit and you guys know this won’t last long…but whatever…
Serve the soup sprinkling some fresh chopped parsley and some croutons if you want
It will help keep you warm