Broccoli soup with garlic & olive oil

Yield: 8 servings

Measure Ingredient
2 bunches Broccoli
½ cup Olive oil
8 \N Cloves garlic -- thinly
\N \N Sliced
2 teaspoons Dried thyme
6 cups Chicken broth
1 tablespoon Lemon juice
\N \N Salt and pepper
\N \N French bread
\N \N Grated parmesan cheese

Cut the florets off the broccoli and again into smaller pieces so that each floret is about an inch in diameter. Cut off and discard the bottom 2" of the stems. Peel the remaining stems and slice them as thinly as you can. Combine all the ingredients except for the salt, pepper, bread and cheese in a 4 qt pot. Bring the soup to a simmer, cover it, and turn the heat down low enough to keep the soup at a slow simmer. Simmer for 1 hour. Stir the soup with a spoon to break up the broccoli and season it with salt and pepper. Serve slices of toasted bread at the table and pass the grated cheese.

Recipe By : Splendid Soups

From: Meg Antczak Date: 10-12-95 (22:55) (159) Fido: Cooking

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