INGREDIENTS

INSTRUCTIONS

Wash the broccoli thoroughly. Slice it in small pieces, discarding the
tough part of the stalks. Chop well the garlic, parsley and bacon.
Pour the olive oil into a soup pot, add the broccoli, garlic, parsley
and bacon, and saute them for a minute or two while stirring at the
same time. Add the tomato paste and 2 cups water. Stir well. Cover  the
pot and allow the soup to cook for about 5 minutes.  Add the remaining
water and cook the 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.  Soup can be served hot or cold. If it is
served hot, garnish the soup  at the last minute with some grated
cheese. When served cold, it  should be refrigerated for at least 2
hours, and instead of the  grated cheese, one may add 1 teaspoon sour
cream to each serving bowl  as a garnish.  Source "Nothing makes a soup
moment like a rainy day" By ANN BURGER,  Post and Courier Food Editor,
Sun, 08-Feb-1998.
http://www.charleston.net/pub/entertain/cookin/soup0208.htm  Notes:
This tomato-y version comes from "Twelve Months of Monastery  Soups,"
by Brother Victor-Antoine d'Avila-Latourrette (Broadway  Books, $16).
Recipe by: Twelve Months of Monastery Soups  Posted to MC-Recipe Digest
by KitPATh <phannema@wizard.ucr.edu> on  Feb 08, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 432
Calories From Fat: 291
Total Fat: 33g
Cholesterol: 37.4mg
Sodium: 1028.4mg
Potassium: 867.2mg
Carbohydrates: 16.5g
Fiber: 1.8g
Sugar: 5.6g
Protein: 21.7g