Broccoli Soup (With Tomatoes)
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Broccoli Soup (With Tomatoes)
  Broccoli    Tomatoes    Soups  
Last updated 6/12/2012 1:10:43 AM. Recipe ID 38033. Report a problem with this recipe.
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      Title: Broccoli soup (with tomatoes)
 Categories: Soup, Charleston, Meats
      Yield: 4 Servings
      1 lb Broccoli
      3    Garlic cloves
      6 c  Water
      6    Parsley sprigs
      4    Strips lean bacon
      6 tb Olive oil
      6 oz Tomato paste; canned
           Salt and pepper; to taste
           Gruyere; or
           Parmesan cheese; grated
  Wash the broccoli thoroughly. Slice it in small pieces, discarding the
  tough part of the stalks. Chop well the garlic, parsley and bacon.
  Pour the olive oil into a soup pot, add the broccoli, garlic, parsley
  and bacon, and saute them for a minute or two while stirring at the
  same time. Add the tomato paste and 2 cups water. Stir well. Cover
  the pot and allow the soup to cook for about 5 minutes.
  Add the remaining water and cook the soup over medium heat for about
  30 minutes. Add salt and pepper and simmer for a few minutes. Just
  before serving, puree the soup in a blender.
  Soup can be served hot or cold. If it is served hot, garnish the soup
  at the last minute with some grated cheese. When served cold, it
  should be refrigerated for at least 2 hours, and instead of the
  grated cheese, one may add 1 teaspoon sour cream to each serving bowl
  as a garnish.

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Recipe ID 38033 (Apr 03, 2005)

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