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Ingredientes
- 1 lrg Bunch broccolli
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Cloves garlic sliced thin Dry red pepper flakes To taste, dont overdo
- 2 c. Chicken broth
- 2/3 c. Tiny soup pasta( peperini ) Salt and pepper Parmesan reggiano to taste
Direcciones
- Separate florets from stalks of broccoli. Chop stalks and cook in salted boiling water for 2 or possibly 3 min. then add in florets and cook 2 min more or possibly long sufficient which they turn dark green. Drain but reserve 2 c. cooking water ( only if you don't plan to use chicken broth ! ) Saute/fry garlic and pepper flakes in extra virgin olive oil till garlic starts to become golden brown. Add in brocoli and stir to coat well with the oil. The florets should be crisp tender. Remove them with slotted spoon and set aside.Puree the remaining contents of the pan including the oil with a few onunces of the reserved florets. Bring the chicken stock to a boil with 1 c. of reserved brocoli water and add in soup pasta. Cook for 5 min. add in the garlic broccoli puree and cook 5 more min. Keep adding a bit more broccoli water if soup is getting to thick. Finally add in the reserved broccoli florets and heat through. serve with the cheese on the side. Good with a crusty bread and red wine to make a meal by itself.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 63 | |
| Calories from Fat 46 | 73% |
| Total Fat 5.25g | 7% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 147mg | 4% |
| Total Carbs 3.2g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.44g | 2% |
| Protein 1.23g | 2% |
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