Broccoli Soup

1 lb broccoli
3 garlic cloves
6 cups water
6 parsley sprigs
4 strips lean bacon
6 Tbsp olive oil
1 (6 oz) can tomato paste
salt and pepper to taste
Gruyere or Parmesan cheese, grated

Wash the broccoli thoroughly. Slice it in small pieces, discarding the tough part of the stalks. Chop the garlic, parsley and bacon.

Pour the oil into a soup pot and heat. Add the broccoli, garlic, parsley and bacon, and saute them for a minute or two while stirring. Add the tomato paste and 2 cups of water. Stir well. Cover pot and allow the soup to cook for about 5 minutes.

Add the remaining water and cook soup over medium heat for about 30 minutes. Add salt and pepper and simmer for a few minutes. Just before serving, puree the soup in a blender or food processor.

Soup can be served hot or cold. If served hot, garnish at the last minute with grated cheese. When served cold, refrigerate for at least 2 hours and garnish with sour cream instead of cheese.

Serves 4.

NOTES
From Kim.
Untried.