Sunday, December 6, 2009

Broccoli Soup

Lots of inspiration for simple, seasonal meals.

My mom would get together with people from her church and prepare soups from this cookbook to share with others in the community. She raved about the recipes so much I asked for a copy for my birthday.

There is something comforting about soup.

For this particular recipe I used roasted garlic instead of fresh and served with home made bread.

Broccoli Soup
  • 1 lb broccoli
  • 3 garlic cloves
  • 6 cups water
  • 6 parsley sprigs
  • 4 strips of bacon
  • 6 tbsp olive oil
  • 1 (6oz) can of tomato paste
  • salt and pepper to taste
  • grated cheese to taste (Parmesan or Gruyere)

  1. Wash the broccoli thoroughly, slice in small pieces (save the tough part for a stir fry). Chop the garlic, parsley and bacon.
  2. Pour the olive oil into a soup pot. Add above ingredients and saute for a minute or two. Add the tomato paste and 2 cups of water. Stir well. Cover the pot and allow the soup to cook for 5 minutes.
  3. Add the remaining water and cook the soup over medium heat for 30 minutes. Add salt and pepper and simmer for a few minutes.
  4. Just before serving puree in a blender.
Soup can be served hot or cold. If served hot, garnish with the cheese to taste.

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