Friday, August 27, 2010
Broccoli Soup Printable recipe
1 lb fresh or frozen chopped broccoli cuts
4 cups water
3-4 tablespoons extra virgin olive oil
1 lb fresh or frozen broccoli florets, steamed**
Salt to taste
Parmesan or Romano cheese, grated
In a stockpot, combine the broccoli cuts and 4 cups of water.
Bring to a boil and let simmer until tender.
When tender, remove from heat, add extra virgin olive oil, and puree with an immersion blender.
Add salt to taste.
Add steamed broccoli, return to a boil to heat through.
Serve with grated Parmesan or Romano cheese, if desired.
**While broccoli cuts are simmering, steam broccoli florets and set aside.