As promised, here is the recipe for the broccoli kale soup that we paired with our pan bagnat.
1 yellow onion, diced
5 cloves garlic, minced
3 celery stalks, diced
1/2-1 t kosher salt
1/2 t red chili flakes
1/2 t dried thyme
1/2 t dried oregano
2 small potatoes, diced
3 stalks of broccoli, stems peeled & diced, florets broken
approx. 4 c good vegetable or chicken stock
2 bunches kale, rinsed and chopped
1 T dijon mustard
1/3 c grated parmesean cheese
In a large pot, saute the onions, garlic and celery over medium heat in the olive oil until soft. Deglaze the pan with Sherry. Sprinkle in the salt, chili and herbs and stir in the potatoes and broccoli. Pour in enough stock to cover all the vegetables in the pot (don’t add in too much!), put a lid on it, and let is simmer away until potatoes are tender. Add in the kale and stir in the mustard. Blend well using an immersion blender or pour soup in batches into a blender to get it very smooth. Stir in the cheese and blend well. If you find your soup is too thick, add in more stock or add in a bit of milk. Makes 4 large portions.