Broccoli Ceci Soup

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   ["Rough chop the shallots, green onions, and broccoli, omitting too much of the thick broccoli stalk. Open and drain the can of garbanzo beans. Peel the garlic clove. Heat oil over med-high flame and add shallots, and green onions and allow to saute at a decent crackle until shallots show the slightest color. Add broccoli, garbanzo beans, and garlic and continue to saute, reducing heat to med and stirring frequently. Season with salt and pepper. Once these ingredients start to give off a cohesive aroma, add coriander, cumin, and marjoram, stir. After these components become well integrated, add 2.5 Cups stock and reduce to low simmer, covered, until broccoli is ""fork-tender."" Remove from heat and puree, adding more stock until desired consistency is reached. Season with salt and pepper to taste. I added an additional drizzle of olive oil at this stage, during puree-ing to bolster flavor, and mouthfeel. Serve and enjoy or allow to cool and store for later. I portion in 1 Cup containers and freeze for up to several weeks."]

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