Garlic Soup With Potatoes And Broccoli Recipe

Name: Garlic Soup With Potatoes And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups vegetable stock; 4 plump garlic cloves, minced; 1 bay leaf; 1/2 tablespoon dried parsley; 1/4 teaspoon ground thyme; salt; fresh coarse ground black pepper; 3/4 lb yukon gold potatoes or 3/4 lb baby red potato, cut in 1/2 in. dice; 1/2 lb broccoli floret, broken up small (frozen works fine); 2 eggs, beaten; 3 tablespoons freshly grated parmesan cheese

Servings: persons

7 cups vegetable stock
4 plump garlic cloves, minced
1 bay leaf
1/2 tablespoon dried parsley
1/4 teaspoon ground thyme
salt
fresh coarse ground black pepper
3/4 lb yukon gold potatoes or 3/4 lb baby red potato, cut in 1/2 in. dice
1/2 lb broccoli floret, broken up small (frozen works fine)
2 eggs, beaten
3 tablespoons freshly grated parmesan cheese

1
Bring the stock to a simmer on medium heat. Add the minced garlic, the herbs/spices, and the potatoes. Cover and simmer about 15 minutes.
2
Add the broccoli and simmer uncovered for another 5 minutes or so. (If using fresh broccoli, about eight minutes).
3
Beat the eggs in a small bowl. Remove a ladleful of the soup and whisk it into the eggs to temper them. Remove the soup from the heat and whisk in the egg mixture. The eggs should cloud the soup but they shouldn't scramble.
4
Top each serving with the grated Parmesan.
5
You can make the soup in advance and add the eggs just before serving if desired.
6
Variations: substitute 1 cup small pasta for the potatoes; add a few garlic croutons to each bowl before serving; substitute other green vegetables, such as green beans, peas, kale.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 cups vegetable stock, 4 plump garlic cloves, minced, 1 bay leaf, 1/2 tablespoon dried parsley, and more.

Yes, Garlic Soup With Potatoes And Broccoli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Soup With Potatoes And Broccoli

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