When my peers got word that I’d be getting my wisdom teeth removed, the horror stories flooded in. I was traumatized by tales of allergic reactions to anesthesia and month long recoveries, warned about the perils of chewing with your front two teeth and plucking food from the forthcoming “tooth holes,” and questioned scrupulously about which shows I planned to binge watch and how much Vicodin I had been prescribed.
This, coupled with my crippling fear of “going under” and the unknowns about how my body would respond to having 4 sizable bones plucked from their cozy enclave inside my face, did not make for a confident attitude toward the oncoming surgery.
Lo and behold, the first weekend after the Friday morning surgery was alright. I mean, how bad can Netflix and Chill while two Jewish mothers provision you with pudding, almond milk frappuccinos, Wise Sons potato salad, mint-citrus-maple popsicles, and zucchini pesto soup be? By Sunday, I was basically back to normal. At least, normal enough to grab some groceries and make this soup all by myself. Things were looking up for me and my tooth holes!
But this soup, creamy and delicious and healthy as it may be, also marks the turning point from the surprisingly best weekend of my life, to the very worst. I’m trying to forgive this soup. I know it doesn’t deserve blame for the dry socket that rendered me useless and emotionally unstable for the next week. In my heart of hearts, I know that rich, smooth, cheesy soup could never be the culprit of such trauma, and that likely the ownness is on Shanghai Dumpling King, where I ambitiously ventured for soup dumplings on Monday night. And deep, deep down, I know that it’s not Shanghai Dumpling King’s fault either – it’s mine for being an overachiever through and through, even when it comes to chewing.
So instead, I’ll look at the bright side. This meal was the last pleasurable experience I had, the last meal I didn’t dread eating, and the first of many more pureed soups to come. And for that, I am thankful.
I’m basically back to normal now, and am making up for lost time with plenty solid foods. But once liquid stuff no longer reminds me of sleepless nights and painful days, I’ll be keeping warm with a big bowl of this Creamy Broccoli Soup and a generous slice of crusty bread to boot.
Ingredients (serves 4)
3 medium Yukon gold potatoes, boiled
2 cups broccoli florets, steamed
2 tablespoons Olive oil
7 oz. white beans
3 cloves garlic, chopped
1 shallot, diced
1-2 cups vegetable broth
Salt & pepper
Heat olive oil in a skillet until small bubbles appear. Add shallots and garlic. Sautee over low-medium heat until shallots start to become transparent. Add beans and 1 cup of vegetables broth. Let simmer for a few minutes, or until potatoes and broccoli are ready.
Combine and puree all ingredients in a blender (work in batches if your blender isn’t very powerful). Add more broth until desired thickness is reached. Season with salt and pepper.
Top with freshly grated cheddar cheese!