Broccoli soup (with tomatoes)

Yield: 4 Servings

Measure Ingredient
1 pounds Broccoli
3 \N Garlic cloves
6 cups Water
6 \N Parsley sprigs
4 \N Strips lean bacon
6 tablespoons Olive oil
6 ounces Tomato paste; canned
\N \N Salt and pepper; to taste
\N \N Gruyere; or
\N \N Parmesan cheese; grated

Wash the broccoli thoroughly. Slice it in small pieces, discarding the tough part of the stalks. Chop well the garlic, parsley and bacon.

Pour the olive oil into a soup pot, add the broccoli, garlic, parsley and bacon, and saute them for a minute or two while stirring at the same time.

Add the tomato paste and 2 cups water. Stir well. Cover the pot and allow the soup to cook for about 5 minutes.

Add the remaining water and cook the soup over medium heat for about 30 minutes. Add salt and pepper and simmer for a few minutes. Just before serving, puree the soup in a blender.

Soup can be served hot or cold. If it is served hot, garnish the soup at the last minute with some grated cheese. When served cold, it should be refrigerated for at least 2 hours, and instead of the grated cheese, one may add 1 teaspoon sour cream to each serving bowl as a garnish.

Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post and Courier Food Editor, Sun, 08-Feb-1998.

Notes: This tomato-y version comes from "Twelve Months of Monastery Soups," by Brother Victor-Antoine d'Avila-Latourrette (Broadway Books, $16).

Recipe by: Twelve Months of Monastery Soups Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 08, 1998

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