INGREDIENTS

INSTRUCTIONS

GARLIC BROTH
REST
* Stems cut off and yellow and wilted, leaves discarded and tops and leaves
sliced across into 1/2-inch (1-cm) pieces
Broccoli Raab is also known as broccoli rape, broccoli di rapini, rapini,
or Chinese flowering cabbage. It is slightly bitter. If you can't find it,
or don't like it, try another strong green such as mustard greens or kale.
Garlic Broth:
Cut the garlic cloves in half lengthwise and, if necessary, remove the
green germ growing through the center.
In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves
and cook, stirring often, until the outside of the garlic is translucent
and cloves are soft, about 20 minutes. Don't let the garlic brown.
Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and
simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat
the broth on its own, season with salt and pepper to taste; or use as a
stock.
In a medium saucepan, combine the garlic broth, salt, and pepper. Bring to
a boil. Stir in the pasta and boil for 6 minutes.
Stir in the broccoli raab and return to a boil. Lower the heat and simmer
until the broccoli raab is tender, about 4 minutes. Remove from the heat
and stir in the lemon juice to taste. Check the seasoning and add salt and
pepper, if necessary.
Pass grated cheese at the table
Makes 8 cups (2 liters); 8 first-course servings.
NOTES : A flavorful base for meatless soups, particularly vegetable and
bean, this broth works wonderfully in all recipes on this page. You can
also eat the broth on its own ("It's a wonderful hangover cure, should
anyone need to know," Kafka says) The slight bitterness of the broccoli de
rape contrasts pleasantly with the sweetness of the garlic. The pasta makes
the soup more substantial.
Recipe by: Soup: A Way of Life, Barbara Kafka
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jan 18,
1999, converted by MM_Buster v2.0l.

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