BC Living
Great Finds at BC Winery Shops
Spreads – From Scratch
You’ve Gotta Try This In May
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
BC’s Boutique Hotels
Local Getaway: A Mini Cozy Sanctuary in Nelson
B.C. Adventures: Our picks for May
Family Fun for the Victoria Day Long Weekend
What to Wear to BC Theatre
BC’s Boutique Music Stores
Beauty Buys: Must-Have Products from BC’s Cosmetics Boutiques
Pyrrha Connects People With Pieces That Speak To Them
BC-Based Gifts Perfect for Mom
Smooth, flavorful and delicious. A simple yet elegant dish - perfect for any time of year.
When the sprouting broccoli kicks in you’ll be glad you have this recipe on hand. It’s quick and easy to make, and always a winner at dinner parties!
¼ cup (60 mL) olive oil 1 bay leaf 3 cloves garlic, minced 1 large onion, chopped
2 bunches broccoli, chopped into small pieces 1 cup (250 mL) toasted sliced almonds (reserve a handful for garnish) 1 bunch green onions, chopped 6 cups (1.5 L) water to cover Salt and pepper to taste Cook until broccoli is tender. Puree 2 cups (500 mL) of soup until smooth and return to the pot.
6 cups (1.5 L) dairy (choose light cream, milk, soy milk) 2 Tbsp. (30 mL) flour mixed with ½ cup (125 mL) of the above dairy to a smooth paste to thicken soup
1 bunch parsley, chopped fine (reserve a bit for garnish) 2 tsp. (10 mL) dried sweet basil 1 tsp. (5 mL) sweet marjoram 3 Tbsp. (45 mL) tamari soy sauce
Bring gently back to heat, and stir the soup as it thickens. Do not allow to boil, as the dairy will curdle. Reduce heat to simmer and cook for another 15 minutes. Serve garnished with Swiss or Gruyere cheese, chopped parsley and toasted sliced almonds.