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Broccoli & Garlic Bread Soup
"Garlic is as good as ten mothers."
-- Les Blank
If eating your vegetables isn't your favorite part of a meal, try this fantastic (& easy!) recipe. I got in trouble when I lived in Oly because I told my one-time sweetie that broccoli is not my favorite veggie in the world. He thought I meant I don't like it at all so it made few appearances in that house except with a liberal dose of teasing (well-deserved, as always).
Broccoli is an incredibly nutritious vegetable that is an excellent source of vitamins A & C, riboflavin, calcium and iron. So, broccoli may not be my favorite, but I need all those good nutrients (& real veggies are so much more effective than pills!) so this quick simple soup recipe comes to my rescue -- it's delicious!
Optional: peel the skin off the stems of the broccoli: with a small sharp knife start at the base & peel carefully up toward the flowerets.
Chop the broccoli into small chunks.
Bring stock to a boil.
Add broccoli chunks & simmer until soft (about 10 minutes).
In a blender or food processor, purée about half of the soup & return it to the pot.
Add salt, pepper & lemon juice.
Heat the soup back up if it has cooled & begin on the garlic bread.
Dice or press garlic & mix into a small amount of butter.
Spread garlic butter onto each bread slice & toast lightly in oven with a sprinkle of parmesan cheese (if you wish).
Quarter the garlic bread & put a few pieces in the bottom of a soup bowl for each person.
Ladle the broccoli soup over the garlic bread & serve it immediately with extra slices of bread on the side if you wish.
This light, refreshing soup is excellent for lunch on its own or as a side with dinner. (& you thought I only did fattening recipes ; )
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The recipe that originally inspired this one is in The Soup Bible by Debra Mayhew, a book that is full of creative & easy soup recipes. That said...
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