Cavetelli And Broccoli Soup - cooking recipe

Ingredients

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

Preparation

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