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Broccoli and Bread Soup
February 3, 2008 - 4:52pm — Anne Mann
Description
Broccoli, chicken or vegetable stock, a few slices of toasted bread, garlic, lemon, salt and pepper is all you need to make this tasty recipe from the "Soup Bible". (Broccoli grows abundantly around Rome and is served in this soup with garlic toasts.)
Ingredients
- 675 g Broccoli
- 1 3⁄4 l Chicken or Vegetable Stock
- 1 T lemon juice
- Salt to taste
- Pepper to taste
- 6 sli White Bread
- 1 large Garlic Clove, cut in half
- grated Parmesan (optional)
Instructions
- Using a small, sharp knife, peel the broccoli stems, starting from the base and pulling gently up towards the florets. (The peel should come off easily.) Chop the broccoli into small chunks.
- Bring the stock to the boil in a large saucepan, add the broccoli and simmer for about 10 minutes until soft.
- Purée about half of the soup and mix into the rest of the soup. Season with salt, pepper and lemon juice.
- Reheat the soup. Toast the bread, rub with garlic and cut into quarters. Place 3 or 4 pieces of toast in the bottom of each soup plate. Ladle on the soup. Serve at once, with Parmesan (optional).
Notes
I made the soup with chicken stock (thanks, Lynn, for the chicken carcass!), added the optional parmesan and really enjoyed the soup. It had the right combination of spices.