RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Soup, Broccoli-Olive Basil - dairy
By Nina Rousso Serves 8 - 10 3 tbsp. margarine 1 onion, grated 1 lb. frozen broccoli, thawed and squeezed 10 green olives, pitted and chopped 1 potato, grated 1 sprig parsley 2 tbsp. dried basil Salt and pepper 6 - 7 cups water 1 egg Grated Parmesan cheese Heat the margarine in a soup pot, add the onion and sauté until golden brown. Add the broccoli, the olives, the potato, the parsley, the basil, the salt, and pepper and the water. Bring to a boil. Cover, lower the heat and cook for 30 minutes or until the broccoli is soft. Remove and discard the parsley. With a slotted spoon transfer the cooked vegetables into a food processor, add the egg and process very briefly, until coarsely chopped. Return the vegetables to the pot, taste and correct the seasoning and cook for 5 more minutes. Serve with grated Parmesan cheese and with garlic matzo. Copyright © 1995 Adama Books
