Thursday, July 14, 2011
BROCCOLI RABE SOUP
A lot of people don't like broccoli-rabe because of its semi bitter taste. In order to reduce this bitterness don't cook it too long and add a touch of lemon juice while cooking. Yesterday I made this light and nutritious soup:
1 pound of broccoli-rabe
2 cloves of garlic crushed
1/2 Tsp of lemon juice
2 Cups of chicken broth mixed with 1 packet of chicken bouillon
1 Can of beans any kind, drained (I used pinto beans)
2 Tbsp of olive oil
Separate the leaves from the stem up to where the actual broccoli is and snip off at that point. Save the stems for another application (I never waste a good thing-see below). Wash and drain on a colander. Sautee garlic with oil in a large skillet and add the leaves. Stir to coat with oil. Turn the heat low and continue to stir for few more minutes. Turn off heat. In a medium pot add chicken broth, bouillon, lemon juice and the beans. Cover and cook until beans are tender but not too soft. Add the sauteed leaves. Pour into individual dishes and sprinkle with Parmesan cheese and enjoy.
For the stems: Carefully trim the stems with a knife eliminating all outer ribs and hollow parts. Sautee stems with a clove of crushed garlic in olive oil for 5-6 minutes then turn off the heat. Squeeze 1 tablespoon of lemon juice and serve hot or cold. Great side dish for meat or poultry.