Separate florets from stalks of broccoli. Chop stalks and cook
in salted
boiling water for 2 or 3 minutes.
then add florets and cook 2 minutes more or long enough that they
turn
dark green. Drain but reserve 2 cups cooking water ( only if you
do not
plan to use chicken broth ! ) Saute garlic and pepper flakes in
olive oil
until garlic starts to become golden. Add broccoli and stir to
coat well
with the oil. The florets should be crisp tender. Remove them
with slotted
spoon and set aside.Puree the remaining contents of the pan including
the
oil with a few ounces of the reserved florets. Bring the chicken
stock to
a boil with 1 cup of reserved broccoli water and add soup pasta.
Cook for 5
minutes. add the garlic broccoli puree and cook 5 more minutes.
Keep
adding a bit more broccoli water if soup is getting to thick.
Finally add the reserved broccoli florets and heat through. serve
with the
cheese on the side. Good with a crusty bread and red wine to make
a meal
by itself.