Tuesday, October 12, 2010


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.



*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


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.

No comments:

Post a Comment