Cavetelli And Broccoli Soup

• 4 cloves chopped garlic
• 1 can chicken broth
• 1 bag frozen cavetelli
• 1 box frozen chopped broccoli
• 4 Tbsp. olive oil
• 4 large potatoes, scrubbed
• 2 or 3 c. water for steaming potatoes
• 2 ribs celery, chopped
• 2 eggs, hard-boiled, shelled and sliced
• 1/2 tsp. salt
• 1 tsp. black pepper
• 2/3 c. homemade mayonnaise
• 1/4 head romaine lettuce, washed and dried

1. Slice potatoes in half and steam for 20 minutes.
2. When potatoes are easily pierced with a fork, remove and let cool.
3. Peel and cut potatoes into 1/2-inch cubes.
4. Place cubes in a mixing bowl.
5. Add celery, eggs, salt and pepper; mix well.
6. Add mayonnaise and mix thoroughly by hand.
7. Serve each person about 1/2 cup potato salad on a bed of lettuce.
8. For best results, refrigerate salad a few hours before serving.

garlic, chicken broth, cavetelli, broccoli, olive oil, potatoes, water, celery, eggs, salt, black pepper, homemade mayonnaise, romaine lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948054 (may not work)