From Katrina Hall, She’s In the Kitchen Blog

I’ve been missing broccoli lately. The farmer’s markets are loaded with so many glories of the season, especially berries and fruits, that greens have taken a back seat. Lots of swiss chard and my own homegrown kale, but broccoli has gone missing. So today I made a chunky broccoli soup, loaded with garlic, rosemary, and dill flowers – just what I was wanting for a light lunch. I also drifted through the garden, picking herbs and flowers for bouquets and garnishes. The bouquet above has a little of everything – I didn’t even notice that the pea shoots had mature peapods until I made the bouquet! Good enough – I popped one in the first cup of soup and nibbled it as I dawdled over lunch.

This soup cooks up quickly and is meant to be served at room temperature, leaving you lots of time for naps and the Sunday paper.

To make enough for 3-4:
2 T. olive oil ( or half butter, half oil)
2 cloves garlic, minced
about 3-4 cups broccoli, chopped, stems separate
1 onion, chopped
2 cups chicken or veggie stock
2 T. fresh rosemary, picked off stem
1 T. fresh dill and dill flowers
salt
freshly cracked pepper

In pot, heat olive oil until hot. Add the garlic and onions and turn down heat to medium. Stir gently, then add the broccoli stems and cook 15 minutes.
Add the stock, broccoli florets, rosemary and dill. Cook covered until the broccoli is just tender. Using an immersion blender, blend soup a bit at a time, stopping when the soup has a thick, chunky texture. Taste and add salt and pepper. Serve with a smile and a daylily!