Quick Broccoli and Pasta Soup

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's some food for thought from Jean Turner:

If nothing sticks to Teflon, how does Teflon stick to the pan?

If a parsley farmer is sued, can he garnish his wages?

Do hungry crows have ravenous appetites?

What do you plant to get a seedless watermelon?

If cheese is made of milk, why is it yellow?

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

Use any small pasta shape for this quick and easy soup. Consider
alphabets if kids are at the table, or farfalline ("little butterflies")
for a more grownup choice.

Quick Broccoli and Pasta Soup

4 cups (1 L) chicken or vegetable stock
2 cups (500 ml) water
1 cup (250 ml) small pasta shape suitable for soup
1 lb (450 g) broccoli, coarsely chopped
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish

Combine the stock and water in a pot and bring to a boil over high heat.
Add the pasta and broccoli and cook, stirring frequently, until the
pasta is tender but still firm ("al dente") and the broccoli is tender,
about 10 minutes. Adjust the seasoning with salt and pepper and serve
with Parmesan cheese.
Serves 4 to 6.
Received on Sun Mar 30 18:15:49 2008