Potato and Broccoli Soup

  • Active Time 10m
  • Total Time 25m

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.

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

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.

Tip: If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for 5 minutes, and continue simmering until all of the vegetables are tender, about 5 minutes more. Puree the soup until smooth. This would also make a great first course for six people. WINE RECOMMENDATION: Pinot grigio is the all-purpose Italian white. Its full body matches the creaminess of this soup, while its high acidity offers contrast. The relatively neutral taste of the wine allows the soup's subtle flavors to come through. No wonder pinot grigio is so popular.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1281

nutrition information per serving

326 calories; 10g total fat; 25mg cholesterol; 1439mg sodium; 43g carbohydrates; 9g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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