I tend to love greens and broccolini cooked just enough that it doesn’t feel raw but is still a bit crisp. Not here. My friend Erin Stanley turned me on to cooking broccolini with some pasta cooking water until it is just about to fall apart. Swap pot liquor for pasta water and here we are. Feel free to add some pork or anchovy if you like, but honestly, I don’t anymore.
- Preheat the oven to 400°F [200°C]. Toss the sweet potatoes in a glug of neutral oil and a big pinch of salt, then roast until caramelized on the outside and tender on the inside, about 20 minutes.
- In a medium stockpot, heat a glug of neutral oil over medium heat and sweat the onions and garlic with a pinch of salt until soft and tender, about 7 minutes.
- Add the reserved pot liquor and thin with 2 cups [500 ml] of water or stock, then bring to a boil. Or use 4 cups of water.
- Add the roasted sweet potatoes.
- To serve, portion the soup into serving bowls, top with a dollop of sour cream, and sprinkle on a handful of the chopped cilantro.
Reprinted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens with permission by Chronicle Books, 2021. Photographs © EE Berger.