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Potato-and-Broccoli Soup

Source: Quick from Scratch - Soups and Salads
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Rating: 4   Reviews: 5 See Reviews
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Serves 4
Bright green broccoli florets float prettily in this hearty soup, but it's broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. A final touch of Parmesan gives the soup an Italian feel.
RECIPE INGREDIENTS
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan cheese
Potato-and-Broccoli Soup Recipe at Cooking.com
DIRECTIONS
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.


Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.


In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.


VARIATION:
If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth. This would also make a great first course for six people.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Vegetable Soups
 Potato Soups
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 326
Fat. Total: 10g
Fiber: 9g
Carbohydrates, Total: 43g
Sodium: 1439mg
% Cal. from Fat: 28%
Cholesterol: 25mg
Protein: 19g
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Kristina Reviewed: 04/09/2010
Easy and yummy!
This soup is very easy and quick to make. Works with frozen or fresh broccoli. My kids hate broccoli, but loved this soup.
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