Mary-Alice Farina
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Many thanks to reader Tom Savage, who posted this recipe yesterday on the timeline of our 12 Tomatoes Facebook community. About the dish, Tom says: "This broccoli soup recipe is a soothing traditional dish from Rome. Around Rome broccoli grows abundantly and are served in this soup with garlic toasts."
We can't wait to try it!
Italian Broccoli Soup
Ingredients for 6:
- 2 lbs (675 g.) broccoli spears
- 60 oz (1.75 litres, 2 typical boxes) of chicken or vegetable broth
- Salt and freshly ground black pepper
- 1 tablespoon of fresh lemon juice
To Serve:
- 6 slices of bread
- 1 large clove garlic, cut in half
- Freshly grated Parmesan cheese (optional)
Preparation:
Using a small sharp knife, peel the broccoli stems, starting from the base of the stalks and pulling gently up towards the florets. The peel comes off very easily. Chop the broccoli into small chunks.
Bring the stock to the boil in a large pan. Add the broccoli and simmer for 30 minutes, or until soft.
Purée about half of the soup and mix into the rest of the soup. Season with salt, pepper and lemon juice.
Just before serving, reheat the soup to just below boiling point. Toast the bread, rub with garlic and cut into quarters. Place 3 or 4 pieces of toast in the bottom of each soup plate. Ladle ono the soup. Serve immediately and with Parmesan if desired.
