Tuesday, October 20, 2009

Park Avenue Potluck




When the Lovely Kelsey of The Naptime Chef approached me to join a potluck to raise money for cancer I couldn't say no, as I dietitian I have often worked with cancer patients as they have gone through their treatments. Providing nutritional support, recipe ideas and supplements and at time's particularly in head and neck cancer a tube feeding regimen to get them through their treatments. Nutrition plays a vital role in keeping their strength up and recovery in fact research shows that patients do better with a registered dietitian on the team.


Heres what Kelsey has to say:


Before my daughter was born I worked at Memorial Sloan-Kettering Cancer Center on a cookbook, Park Avenue Potluck, with Rizzoli and Florence Fabricant. It was a wonderful project, not only did I work with amazing people, but the cause really resonated with me. Every time a copy is purchased a portion of the proceeds are donated to the hospital. After two years and 4 printings the original book is still a success, and a sequel, Park Avenue Potluck CELEBRATIONS, is being published on October 20th. To that end, I am hosting a virtual "dinner" party for the books publications.


So all we had to do was to cook a recipe out of the book I cooked this lovely Broccoli soup, It was easy to make and I loved the combination of the broccoli and parsley it is nutritious and high in calories for cancer patients and good for those days when a light meal is easier to consume.


I must admit I only used half of the cream for us though LOL


Smooth Broccoli Soup

Makes 8 servings

1 large bunch broccoli, chopped

1 head garlic, separated into cloves and wrapped in cheesecloth

3 stalks celery, coarsely chopped

6 cups chicken stock

6 sprigs parsley

1 cup heavy cream

Salt and freshly ground black pepper

In a large saucepan, combine the broccoli, garlic, celery, stock, and parsley. Bring to a boil over medium-high heat, cover, reduce the heat, and simmer for 30 minutes.

Remove the bag of garlic, run under cold water, then press the soft pulp from each clove back into the soup. Discard the peels. Puree the contents of the saucepan in a blender in small batches, never

filling the blender jar more than halfway. Pour the puree into a large bowl. Clean the pot, return the puree to it, and bring it to a simmer. Add the cream, season withsalt and pepper to taste, and return to a simmer. Remove from the heat, set aside until ready to serve, then reheat just before serving.


So go and check out this wonderful book here's a link



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