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Cooking For Fun
 
English Soups & Stews
 
 
 
 

Broccoli Soup with Pasta
Courtesy of Iara <IL918@aol.com>

1 large Bunch broccoli
2 tablespoons Olive oil
2 large Cloves garlic sliced thin
Dried red pepper flakes
To taste -- don't overdo
2 cups Chicken broth
2/3 cup Tiny soup pasta
Salt and pepper
Parmesan to taste

Separate florets from stalks of broccoli. Chop stalks and cook in salted boiling water for 2 or 3 minutes then add florets and cook 2 minutes more or long enough that they turn dark green. Drain but reserve 2 cups cooking water (only if you do not plan to use chicken broth). Saute garlic and pepper flakes in olive oil until garlic starts to become golden. Add broccoli 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 ounces of the reserved florets. Bring the chicken stock to a boil with 1 cup of reserved broccoli water and add soup pasta. Cook for 5 minutes. add the garlic broccoli
puree and cook 5 more minutes. Keep adding a bit more broccoli water if soup is getting to thick. Finally add 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.

Gazpacho
Courtesy of Iara <IL918@aol.com>

4 Cloves garlic crushed
1 teaspoon Salt
1/2 teaspoon Cayenne
2 Med. tomatoes
4 tablespoons Olive oil
1 Spanish onion cut in paper s
1 green or red bell pepper diced
1 Cucumber, peeled -- seeded and diced
3 cups Water

Crush tomatoes to a pulp in a bowl and add the garlic, salt, cayenne. Mix well and add the olive oil gradually. add the sliced onion, diced pepper and cucumber. Add the water and mix well and chill. Note: onion should be sliced paper thin.

Zucchini Stew
Courtesy of Iara <IL918@aol.com>

1/3 cup Olive oil
1 Small green pepper
2 teaspoons Salt
1/2 teaspoon Basil
2 Celery stalks -- fine chopped
1 Clove garlic minced
1 Onion chopped
1/2 pound Ground beef
2 pounds Zucchini cut 1/4 inch thick
2 Med potatoes thin sliced
1 tablespoon Tomato paste

Saute ground beef and then add all ingredients along with 1 1/2 cups of water. Cover pot and cook 30 minutes or until zucchini is tender. Do not overcook. Note: you may substitute 3/4 cup canned tomatoes for the tomato paste if desired. Serve with crusty Italian bread. 

 
 

 
 
 
 
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