Broccoli soup

Ingredients for 4 servings:

• 80 g bacon cubes
• 300 g broccoli, cleaned and cut into florets
• 1 tomato(s), peeled
• 1 liter meat broth
• 1 garlic clove(s)
• 100g spaghetti
• some parsley
• 1 tsp lemon juice
• salt and pepper
• some Parmesan, freshly grated
• 1 tbsp clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Italian broccoli soup

Dice the skinned tomato. Peel the garlic clove and dice finely. In a large pot, fry the bacon cubes in the hot lard and fry lightly. Add the garlic, as well as the broccoli florets, and sauté for about 2 minutes. Then add the diced tomatoes and season with salt and pepper. Then pour in the hot meat broth and let it boil briefly. Break the spaghetti into 3 cm long pieces, add immediately to the broth, and cook everything together over low heat with the lid on until al dente. This takes about 10 minutes. Season the soup with lemon juice, salt, and pepper. Finely chop the parsley and serve with the soup and freshly grated Parmesan cheese. A light white wine goes well with the soup.