April 8th, 2012
*Find this and other great recipes in Marcella Cucina By Marcella Hazan
Put onion, a large pinch of salt, olive oil, and 1 tablespoon of butter in a sauce pan; turn on heat to medium low, and cover the pan. Cook until onion is completely tender and is nutty brown in colous.
Detach broccoli florets from stems and wash under cold running water.
When onion is cooked, add garlic and leave pan uncovered. Cook, stirring, for about 1 minute, without letting garlic become coloured. Add broccoli florets and a generous pinch of salt, and cook, turning florets over from time to time, until they feel tender at the pricking of a fork.
Add diced potatoes and cook for about 5 minutes, turning them over frequently. Add broth. Cook until some potato dissolves as you stir them. Add 1 or 2 tablespoons water if you find the soup becoming too dense. The final consistency should be loosely creamy.
Taste and correct for salt, and add liberal grindings of black pepper. Swirl in basil, freshly grated Parmesan, and remaining 2 tablespoons of butter, and serve at once.