It’s been unusually cold and rainy in Southern California lately and this pureed soup is really comforting, even more so when you know that every ingredient is good for you. I’m always impressed with chowdery soups that manage to not contain any cream (Le Pain Quotidien is an expert). This recipe is simple, but it is critical that you use the freshest, most flavorful, and of course, preferably organic produce. Rich homemade stock really adds a nice depth to the flavor, and the addition of an ear of corn adds a bit to the creaminess and smooth finish. If you make this soup in advance, the flavors become more complex and it seems as though the consistency thickens up a little as well, making it perfect to dip crusty baguette into.

Puréed Broccoli Soup

2 tablespoons extra-virgin olive oil
1/2 cup chopped yellow onion
1 clove of garlic, minced
1 1/2 lbs broccoli stems removed
1 ear corn, kernels removed
4 cups vegetable stock (preferably homemade)
Dried coriander
Sea salt and freshly ground pepper

In a stock pot, heat the olive oil over medium heat, add the onion and garlic, and cook until softened and fragrant, about 5 minutes.

Add the broccoli, corn, and vegetable stock and bring to a boil. Reduce heat, and simmer over moderate heat until broccoli is tender and breakable with the end of a spoon, about 10 minutes.

In two cup increments, transfer the contents to a blender and purée until smooth (or your preferred consistency). Season to taste with salt, pepper, and coriander.