Flubber?

No, it's not. Actually it's cream of broccoli soup, minus the cream. A new recipe book that I just bought for $1 at the Fort Mason Book Fair is revealing all sorts of secrets and delights to me, which I have decided to begin to hare with you. The first item on the agenda is "Minestra con Broccoli," an Italian recipe. As per usual, I cut the amount of butter that the recipe calls for in half, so if you feel like indulging and doubling the butter from my recipe, go right ahead.

MINESTRA CON BROCCOLI (BROCCOLI SOUP)

THE GOODS

*You need a blender or a fine sieve for this recipe.


For 3 servings-
1.5 tablespoons butter ($1.99)
1 clove garlic, cut in half ($0. 20)
1 package frozen chopped broccoli ($1.99)
1 tablespoon tomato paste - I substituted with diced canned tomatoes ($0.80)
3 tablespoons chicken broth powder (or 2 chicken buillon cubes) ($1.99)
3 cups hot water
1/4 teaspoon salt
Dash black pepper
Crusty french bread, or whatever you have

The Grand Total: $6.97

THE WAY

Melt butter in a large saucepan over medium heat. Brown garlic in butter, remove. Add broccoli; cook just until heated. Add water, buillon cubes, tomatoes, salt and pepper. Cook 5-10 minutes. Force through fine sieve or blend smooth in blender. Cook over medium heat, stirring occasionally until heated, about 10-15 minutes. Serve with crusty bread or croutons.