Soup, Broccoli-Olive Basil - dairy

Posted by : Lita Lotzkar

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

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