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Categories:Viewed: 38 - Published at: 6 years ago
Ingredients
- 1 lb Broccoli
- 3 x Garlic cloves
- 6 c. Water
- 6 x Parsley sprigs
- 4 x Strips lean bacon
- 6 Tbsp. Extra virgin olive oil
- 6 ounce Tomato paste, canned Salt and pepper, to taste Gruyere, or possibly Parmesan cheese, grated
Method
- Wash the broccoli thoroughly.
- Slice it in small pcs, discarding the tough part of the stalks.
- Chop well the garlic, parsley and bacon.
- Pour the extra virgin olive oil into a soup pot, add in the broccoli, garlic, parsley and bacon, and saute/fry them for a minute or possibly two while stirring at the same time.
- Add in the tomato paste and 2 c. water.
- Stir well.
- Cover the pot and allow the soup to cook for about 5 min.
- Add in the remaining water and cook the soup over medium heat for about 30 min.
- Add in salt and pepper and simmer for a few min.
- Just before serving, puree the soup in a blender.
- Soup can be served warm or possibly cool.
- If it is served warm, garnish the soup at the last minute with some grated cheese.
- When served cool, it should be refrigerated for at least 2 hrs, and instead of the grated cheese, one may add in 1 tsp.
- lowfat sour cream to each serving bowl as a garnish.
- Notes: This tomato-y version comes from "Twelve Months of Monastery Soups,"
