Italian Broccoli Soup with Pasta
from http://classic-recipes.com/
Cooked Italian sausage, crumbled or sliced, could be added to the soup.
1 large bunch broccoli
2 tablespoons olive oil
2 large cloves garlic sliced thin
dried red pepper flakes, to taste
2 cups chicken broth
2/3 cup tiny soup pasta
Salt and pepper
Parmesan reggiano to taste
Separate florets from stalks of broccoli. Chop stalks and cook in salted boiling water for 2 or 3 minutes.
Then add florets and cook 2 minutes more or long enough that they turn dark green. Drain but reserve 2 cups cooking water ( only if you do not plan to use chicken broth ! )
Saute garlic and pepper flakes in olive oil until garlic starts to become golden. Add broccoli and stir to coat well with the oil. The florets should be crisp tender. Remove them with slotted spoon and set aside.
Puree the remaining contents of the pan including the oil with a few ounces of the reserved florets.
Bring the chicken stock to a boil with 1 cup of reserved broccoli water and add soup pasta. Cook for 5 minutes.
Add the garlic broccoli puree and cook 5 more minutes. Keep adding a bit more broccoli water if soup is getting to thick.
Finally add the reserved broccoli florets and heat through. serve with the cheese on the side. Good with a crusty bread and red wine to make a meal by itself.
Italian Broccoli Soup
from http://articles.chicagotribune.com/
This soup is best served within a day and definitely is best the first day. If you wish, add some sliced cooked Italian sausage to the soup.
1 tablespoon olive oil
2 large cloves garlic, minced
1 medium red onion, finely chopped
1 medium rib celery, finely chopped
2 medium carrots, scrubbed, coarsely chopped
1 medium bunch broccoli, about 1 1/2 pounds, stems peeled, stems and florets coarsely chopped
6-8 cups chicken stock or broth
1 teaspoon each: dried thyme, dried tarragon
Pinch crushed red pepper flakes
1/2 cup orzo or other small pasta such as tripolini
3 cups julienned fresh spinach leaves
Finely shredded imported Parmesan cheese, for serving
Heat oil in 3 quart saucepan over medium-high heat. Add garlic, onion, celery and carrots. Cook, uncovered, stirring often to avoid scorching, until heated through and fragrant, about 5 minutes.
Add broccoli, 6 cups stock or broth, thyme, tarragon, red pepper flakes and orzo or other small pasta. Bring to a boil. Cook, uncovered, until pasta is al dente, about 10 minutes. Add spinach. Stir well to combine. Add remaining stock or broth as needed for consistency (soup should be thick). Taste and adjust seasoning. Pass cheese separately.
Add broccoli and stir to coat well with the oil. The florets should be crisp tender. Remove them with slotted spoon and set aside.Puree the remaining contents of the pan including the oil with a few ounces of the reserved florets. Bring the chicken stock to a boil with 1 cup of reserved broccoli water and add soup pasta. Cook for 5 minutes. add the garlic broccoli puree and cook 5 more minutes. Keep adding a bit more broccoli water if soup is getting to thick.
Finally add the reserved broccoli florets and heat through. serve with the cheese on the side. Good with a crusty bread and red wine to make a meal by itself.
Yield: About 9 cups
