Marcella Hazan’s Broccoli & Pasta Soup turned out OK last night.

Marcella Hazan’s Broccoli & Pasta Soup turned out OK last night. Soup, to me, is a one-pot, dump-and-wait affair. This was a Lewis & Clark expedition.  I won’t be making it again.  Miserable yet? Keep reading (LOL)!

I’ve had soups that gave absolute mouthgasms, that were far simpler. I mean, it was pretty tasty, but it wasn’t knock-me-out glorious, for the total shipwreck my kitchen was, afterward. 

I mean, really. A large saute pan, the food processor bowl, blade, and lid and all that shit, slotted and regular spoons, measuring cup, tablespoon, spatula, and a soup pot–all dirty in the sink afterward–and that’s not even the dishes from when I sat down to dinner!  I ate some with a piece of chicken and some salad, so it was a first course thing, and frankly, the other reason I’ll not bother with it again, was because it really only makes a paltry 2-3 servings if soup is a meal for you, vs a course. 

Anyway, if you’re dying for a different broccoli soup to try, one that promises “Italy in your spoon” (what a promise!) but for quite a bit more shenanigans than I prefer…go for it. At the very least, my foodie friend, read the entire link below and be on the lookout for an amusing surprise in the comments 🙂 

http://www.thewednesdaychef.com/the_wednesday_chef/2013/02/marcella-hazans-broccoli-and-pasta-soup.html

You can make this completely vegan/vegetarian if you use veg stock vs. chicken, like I did. Do NOT skip or skimp on the garlic.

And for heaven’s sake, you don’t NEED TWO tablespoons of salt in that broccoli water! I about choked on the saltiness. And now I laugh, because once I got the pureed broccoli, garlic, oil, and broth all whisked together and was adding bits of the cooking water to thin it out a bit (as the recipe stated), I couldn’t figure WHY THE HELL it kept making the soup SALTIER! I was almost angry. I kept diluting the soup and it was yet ever more saltier and saltier. Once I figured it out, I nearly ruined the soup. I saved it by adding a cup more of stock (I always buy unsalted, which still has a teeny amount of sodium), but by then it was a whole other soup, IMHO, and I cannot fairly rate it anymore. GAH! 

Still, go read the recipe and story and if you like Marcella Hazan, you should have a chuckle (or even don’t like her)! 

http://www.thewednesdaychef.com/the_wednesday_chef/2013/02/marcella-hazans-broccoli-and-pasta-soup.html

1. Bobbi Jo Woods | December 6th, 2015

   Forgot the link

   http://www.thewednesdaychef.com/the_wednesday_chef/2013/02/marcella-hazans-broccoli-and-pasta-soup.html

   Reply