Recipe
Potato-Broccoli Soup with Parmesan Croutons
Potato-Broccoli Soup with Parmesan Croutons
Ingredients
1 3/4 pounds boiling potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 tsp extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets and remaining stems peeled and sliced thin
1 3/4 pounds boiling potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 tsp extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets and remaining stems peeled and sliced thin
Method
Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
Set broiler rack about 1 inch from heat and preheat broiler.
While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
Serve soup with croutons.
Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
Set broiler rack about 1 inch from heat and preheat broiler.
While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
Serve soup with croutons.
Related Recipes:
- Parmesan and Broccoli Stuffed Potatoes RecipeParmesan and Broccoli Stuffed Potatoes Ingredients4 large baking potatoes 1 small head broccoli, cut into florets salt and pepper to taste 3 tablespoons roasted garlic...
- Broccoli and Noodles Parmesan RecipeBroccoli and Noodles Parmesan Ingredients1 1/2 pounds broccoli 2 tbsp margarine 1/2 cup chopped onion 1 clove garlic minced 10 3/4 ounce can cream of...
- hot broccoli-potato salad Recipehot broccoli-potato salad Ingredients6 medium sized new potatoes, peeled and cubed 1 (1lb) bunch broccoli 1/4 cup vegetable oil 3 tbs white wine vinegar 3...
- Broccoli Soup with Potato and Cheddar RecipeBroccoli Soup with Potato and Cheddar Ingredients1 tbsp olive oil 3/4 pound broccoli, chopped 1 large potato, chopped 1 leek, chopped 2 shallots, chopped 2...
- Broccoli-Ham Soup RecipeBroccoli-Ham Soup Ingredients1/4 cup chopped onion 3 tbsp butter or margarine 1/4 cup all-purpose flour 1 1/2 tsp instant chicken bouillon granules 1/2 tsp dry...