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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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Broccoli Soup Recipe

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This recipe for Broccoli Soup, by , is from Hanover Academy's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Pam Runnels (Marlena Sheppard, 3rd grade)
Category:
Category:
Ingredients:  
Ingredients:  
1 large or 2 medium broccoli clusters, as fresh as possible
salt
black pepper
goat cheese (optional but recommended)
walnuts (optional)
about 3 T. olive oil
Directions:
Directions:
Boil enough water in a large stock pot to cover the broccoli with 1 T. or more of salt. Add broccoli and boil rapidly until you can pierce it easily with a knife.

Remove the broccoli to a blender, but do not discard the water. Add enough of the broccoli water to the blender to fill it halfway, and add a pinch or more of salt. Pulse the blender several times to break of the broccoli and then purée for several seconds until smooth. Taste to season with black pepper and more salt, if necessary.

Place walnuts in the bottom of a shallow bowl and place 2 slices of goat cheese on top of them. Pour soup into the shallow bowl, drizzle with olive oil and serve.

 

 

 

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