PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time to strain it after pureeing.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
- Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 3 grams, TransFat 0 grams
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MD RABBY RABBY
[email protected]I'm allergic to broccoli, so I substituted cauliflower in this recipe. It turned out great!
Sriyani Wijslata
[email protected]This soup is way too thick. I had to add a lot of milk to thin it out.
Raja Kumsa
[email protected]I followed the recipe exactly and my soup turned out lumpy. I'm not sure what I did wrong.
Nicholas Alvarado
[email protected]This soup is a little too bland for my taste. I think it needs more seasoning.
Km M
[email protected]I added some chopped bacon to this soup and it was amazing. It really took the soup to the next level.
Sajid pardesi
[email protected]I made this soup with some leftover mashed potatoes and it turned out great. It's a great way to use up leftovers.
Mohamed Yare
[email protected]I'm not a big fan of broccoli, but I actually liked this soup. The Parmesan cheese really mellows out the flavor of the broccoli.
Jadea Bacchus
[email protected]This soup is a great way to get your kids to eat their vegetables.
Declan Douglass
[email protected]I love this soup! It's so creamy and flavorful.
Eleven0011 Bell
[email protected]This soup is so easy to make and it's so delicious. I'll definitely be making it again.
Jenny Frans
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Bamidele Okik
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and it fills you up without being too heavy.
Meagan Nyamadzawo
[email protected]I wasn't sure how I would like this soup, but I was pleasantly surprised. It's creamy and flavorful, and the croutons are a great addition.
Abdulla Mamun
[email protected]This soup is so easy to make and it's absolutely delicious. I love that it's healthy and packed with vegetables.
Gold Abel
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's creamy, flavorful, and the croutons add a nice touch of crunch.
M.F Jahid
[email protected]This soup was a hit with my family! The flavors of the potato, broccoli, and Parmesan cheese were perfectly balanced. I especially loved the crispy croutons on top.