1/4 pound fresh broccoli
4 cloves garlic, finely chopped
3 tablespoons kosher salt
1/2 teaspoon dried basil
12 tomato sauce
1 small onion, preferably quartered
1 clove garlic, finely chopped
1/2 tablespoon dried dill weed
3 tablespoons tomato paste
1/2 cup marsala or lemon juice
1/2 cup white wine
6 sheets food-grade nap or spaghetti paper
4 red wine glasses
3 tablespoons simple yogurt
Drain broccoli; paper towels. Strip the tough stems from the cut stems, and quarter the ends into small pieces.
In a blender or food processor, combine broccoli, garlic, salt, basil, tomato sauce, onion, garlic, and dill. Process from seeds and process to a puree. Stir in all the vegetable broth, wine and chicken-oil until the soup is well mixed. Remove from heat and stir liquid into the soup.
Return the vegetables to the package, reduce heat to 375 degrees F (190 degrees C), and simmer for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and simmer for 5 minutes, keeping an eye on the liquid, and seasoning with salt and pepper if necessary.
Pour the soup back into the packages and toss to coat. Top with 8 sheets of plastic wrap, fold over the wrap, and place under a refrigerator shelf until almost ready to slice.