Robert's Most Yum Creamy Broccoli Soup with an Arugula Salad and a Pear Desert Show #2 June 29, 2004 Creamy Broccoli Soup Ingredients 2 heads of broccoli 2 cups of Half & Half, heavy cream, milk, soy milk, or rice milk Salt & pepper to taste Procedure Chop broccoli florets from stalks; break up larger pieces. Boil the broccoli florets and reduce to a simmer for 20 minutes. Using a food processor, puree the cooked broccoli. Add 1 cup of the Half & Half and puree. Add the other cup of Half & Half and puree. Put the broccoli mixture into a sauce pan and heat it up. Season the soup with salt and pepper. Enjoy! Robert's Most Yum Creamy Brocolli Soup Arugula Salad with Carmelized Fennel, Carrots, and Sunflower Seeds Ingredients 1 bag of baby arugula 1 fennel bulb sliced or diced 1/2 cup of water 2 tablespoons of sugar 3 medium carrots shredded 1/2 cup of toasted sunflower seeds (Place raw seeds onto a parchment paper-lined sheet tray and toast them in a 350 degree oven for 10 minutes.) Procedure Put the arugula into a salad bowl. Saute the fennel in the water and sugar mixture until it is golden brown. Put the fennel into a separate container and allow to cool. Mix the cooled fennel with the arugula. Add the shredded carrots and mix. Add the toasted sunflower seeds and mix. Enjoy! Robert's Most Yum Arugula Salad with Carmelized Fennel, Carrots, and Sunflower Seeds Robert's Most Yum Pear Desert with Carmelized Walnut and Golden Raisins Served Over a Bed of Couscous with Crystalized Ginger and Cinnamon Ingredients 1 Bosch pear diced 1 Red D'Anjou pear diced 1 cup of walnuts 1 cup of water 2 tablespoons of sugar 1 cup of golden raisins 1 cup of couscous 2 cups of hot water 1 tablespoon of crystalized ginger 1 teaspoon of cinnamon Procedure Saute the walnuts in 1 cup of water and 2 tablespoons of sugar for three minutes. Add the golden raisins. Add the diced pears. Saute this mixture for three minutes. Put the couscous into a pan. Add the 2 cups of hot water. Cover the pan with a lid. After three minutes, mix the crystalized ginger and cinnamon into the couscous. Place the couscous mixture onto a salad plate using a ramekin or cup. Cover the couscous with some of the pear mixture. Enjoy! Robert's Most Yum Pear Desert with Carmelized Walnuts and Golden Raisins served over a Bed of Couscous with Crystalized Ginger and Cinnamon