Potato-and-Broccoli Soup
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 3/4 pounds broccoli, thick stems peeled and diced, tops cut into small florets
- 1 1/2 pounds boiling potatoes, 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
Nutrition Info
Per Serving
- Calories: 334 kcal
- Carbohydrates: 45 g
- Dietary Fiber: 10 g
- Fat: 11 g
- Protein: 17 g
- Sugars: 8 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
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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Additional tips
Rayne - June 11, 2008 06:01:45 PM PSTI tweaked the recipe a tiny bit and am very satisfied with the results. :) I used 4 cloves of garlic instead of 2. I am a fan of garlic and it could be made with more if you want. I used frozen broccoli, but thawed by running the unopened package under hot water. Fresh would be better of course, but it works with frozen as well. I also don't have a food processor, so I used a potato masher which worked really well. Just using salt and pepper is pretty weak, so I used parsley, oregano, basil, rosemary, thyme, savory, sage, etc.. heh. it adds some really nice flavor and goes well with the garlic. :) mmmm.
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Simple,filling and tasty
Patricia - February 24, 2008 08:12:23 AM PSTFound this recipe some time ago, made it and absolutely loved it. Have a vegetarian in the family so I'm always looking for new and nutritious recipes. I found it very simple to make, it kept well, and my family liked it. The only change that I made to the recipe was that I used vegetable in place of chicken broth. I don't recall if that was an option in the recipe, but it came out fine.
My family members are very picky eaters, and don't always 'appreciate' new dishes, and the fact that they liked this soup is a pretty big deal! I can't wait to have it again...oh, did I mention how filling this is? Great for weight watching.Was this review helpful to you? Yes - No Report Abuse
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Not crazy...
Luisa F - January 28, 2008 07:52:20 AM PSTI was not crazy about this recipe either. Didn't have much flavor, I think broccoli would have tasted better if it had been steamed first...I don't think I will be trying this again.
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NASTY
pinkheart121 - January 14, 2008 11:44:04 AM PSTIF YOU TRY THIS RECIPE YOU WILL BE DISAPPOINTED!!!!!!!
1 of 10 found this review helpful.
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