1 \u00bd lbs broccoli spears
\n1 \u00be qts chicken or veggie stock
\n1 tbsp lemon juice
\nsalt and pepper<\/p>\n
To Serve:
\n6 slices white bread
\n1 large garlic clove peeled and cut in half
\ngrated Parmesan or Romano cheese<\/p>\n
Using a small, sharp knife peel the broccoli stems, starting from the base and pulling gently toward the flowerets. The peel should come off easily. Chop the broccoli into small chunks.<\/p>\n
In a large sauce pan bring the stock to a boil. Add the broccoli and simmer for about 10 minutes until tender.<\/p>\n
Puree about half of the soup and stir into the rest of the soup. Season with salt, pepper and lemon juice.<\/p>\n
Reheat the soup. Toast the bread, rub with garlic, and cut quarters. Place 3 or 4 pieces of toast in the bottom of each soup bowl. Ladle the soup over. Serve at once topped with cheese.<\/p>\n
My version: Used 1 head of broccoli, all I had, didn’t peel stalk nor chop very small. Cooked in 1 quart water with 1 veggie boullion cube. Pureed about 1\/3 or less of soup because I like texture. Used crusty Tuscan bread and Romano cheese. Very tasty and quick to fix.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 \u00bd lbs broccoli spears 1 \u00be qts chicken or veggie stock 1 tbsp lemon juice salt and pepper To Serve: 6 slices white bread 1 large garlic clove peeled and cut in half grated Parmesan or Romano cheese Using … Continue reading