Broccoli Soup w/garlic and olive oil

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Beings as I love broccoli, garlic and olive oil............ Broccoli Soup with Garlic and Olive OilAdapted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger and Kaufmann (Harvard Common Press, 2005). Valentine’s Day brings our attention to the heart, and this velvety soup flavored with garlic and mellowed with olive oil encourages healthy hearts while offering cruciferous anti-cancer benefits as well. All of this good nutrition in such a sensuous soup! A simple Italian peasant recipe for your better health: INGREDIENTS 2 bunches broccoli (about 3 pounds) 1/2 cup olive oil8 cloves garlic, sliced (this sounds like a lot, but it mellows beautifully with slow-cooking)(You can keep 1 or 2 out to add at the end (raw).. for the benefits)2 teaspoons chopped fresh thyme or 1/2

teaspoon dried6 cups good-quality vegetable broth1/4 cup dry white wine2 tablespoons fresh lemon juiceSalt and freshly-ground black pepper, to taste Toasted slices of French bread, for servingFreshly grated Parmesan cheese, optional, for serving 1. Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 5 to 6 hours. (Or steam the broccoli and make this a bit more on the raw side.) 2. Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan cheese. Serves 6. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/

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