Potato-and-Broccoli Soup

Name: Potato-and-Broccoli Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters 3/4 pounds broccoli, thick stems peeled and diced (about , tops cut into small florets (about 1 quart); 2 Tbsps butter; 710 milliliters canned low-sodium chicken broth or homemade stock; 2 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 1 onion, chopped; 118 milliliters grated Parmesan; 680 grams boiling potatoes (about 5), peeled and cut into 1/2-inch cubes; 2 teaspoons salt; 710 milliliters water

Potato-and-Broccoli Soup might be a good recipe to expand your soup repertoire. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 236 calories, 11g of protein, and 10g of fat. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. A mixture of fresh-ground pepper, butter, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large pot, melt the butter over moderately low heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

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Onion

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.

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Vegetable

Broccoli

Potato

Garlic

Pepper

Broth

Water

Salt

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer.

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Soup

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Food Processor

Blender

Pot

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.

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Broccoli Florets

Parmesan

Cheese

Soup

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.

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Broccoli Florets

Vegetable

Potato

Soup

Equipment you will use

Pot

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.

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Pinot Grigio