Easy Green Soup

Forget peeling anything, that is out of the question. How long this one-handedness will continue, no one knows. Not my hand specialist, not my acupuncturist, and certainly not me. But thank god for the distraction of having to cook for myself. And nothing could be as simple as a bowl of green soup. No chopping. No dicing.

Broccoli Kale Potato Soup with Egg and Parmesan

In a pot of salted boiling water, cook a few large leaves of kale, a handful of broccoli florettes, a small potato (skin on) and a clove of garlic (these days, mine come from a jar) until soft and still green. If you are fortunate enough to have a chopped onion nearby, add that too.

Oh yeah-- add a good pinch of dried rosemary, thyme, or whatever herb you like, to the boiling pot.

Dried herbs are especially great if you can't chop things (fyi me) but remember, they are much more concentrated in flavor. A little goes a long way.

In a blender combine the cooked veg, still green, with a ladle-full of the cooking liquid, and purée. If you have a little texture that's okay, and actually very nice. Season with salt, pepper and a little cider vinegar, and heat your soup bowl.

Poach an egg in the remaining cooking liquid, being careful to bring it to a soft simmer. If poaching an egg is too challenging, or you have a hard-boiled egg laying around, you can use that instead.

Ladle your piping hot soup into your warm bowl and top with an egg and some shredded Parmesan. And don't forget the drizzle of fresh, fruity olive oil!

Now-- the gosh darned dishes...