Broccoli and Garlic Bread Soup
This light, refreshing (not to mention highly nutritious) soup is excellent for lunch on its own or as a side with dinner.
you'll need: soup: 1-2 pounds broccoli spears 6-8 cups stock (I use chicken stock, but vegetable stock is fine for this one) juice of 2 lemons salt & pepper to taste half an hour serves 6 garlic bread: 1-2 slices of bread per person garlic to taste (I use a lot, a clove per person) butter (you don't need much, or any really) grated parmesan cheese (optional) 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.