Filed Under: cook, fall fun, soups, Starter, Under 20 Mins, Vegetables

Broccoli & Potato Soup

Finally, a veggie soup that won't leave you rooting around in the fridge after dinner.

April 8th, 2012

*Find this and other great recipes in Marcella Cucina By Marcella Hazan

This hearty soup is made with a rich and delicious beef broth base that's sure to fill hungry bellies in no time flat.
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
  • 1 large yellow onion, sliced very thin (about 1-1/2 cups)
  • 1/4 Cups extra-virgin olive oil
  • 3 tablespoons butter
  • 2 pounds broccoli
  • 1 clove large garlic peeled and sliced very thin
  • 4 large boiling potatoes, peeled, washed and cut into small dice
  • 2 1/2 Cups beef broth OR 1 beef bouillon cube dissolved in 2-1/2 cups water
  • 6 to 8 fresh basil leaves, torn into small pieces
  • 1/2 Cups freshly grated Parmesan cheese
Directions
  1. 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.

  2. Detach broccoli florets from stems and wash under cold running water.

  3. 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.

  4. 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.

  5. 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.

Broccoli & Potato Soup

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