Pureed Potato And Broccoli Soup With Parmesan Croutons Recipe

Name: Pureed Potato And Broccoli Soup With Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 2 leeks, white and light green parts only, sliced and cleaned (optional); 3 garlic cloves, chopped, plus 1 small clove, cut in half; Salt, preferably kosher salt, to taste; 2 pounds starchy potatoes (russets or Yukon golds), peeled and cut in large dice; A bouquet garni made with a bay leaf and 2 sprigs each parsley and thyme; 2 quarts water, chicken stock, or vegetable stock; 1 pound broccoli crowns, coarsely chopped; Freshly ground pepper to taste; 12 thin slices baguette or country bread; 1/4 cup freshly grated Parmesan

Servings: persons

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 leeks, white and light green parts only, sliced and cleaned (optional)
3 garlic cloves, chopped, plus 1 small clove, cut in half
Salt, preferably kosher salt, to taste
2 pounds starchy potatoes (russets or Yukon golds), peeled and cut in large dice
A bouquet garni made with a bay leaf and 2 sprigs each parsley and thyme
2 quarts water, chicken stock, or vegetable stock
1 pound broccoli crowns, coarsely chopped
Freshly ground pepper to taste
12 thin slices baguette or country bread
1/4 cup freshly grated Parmesan

1
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
2
Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
3
Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.

511

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 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 large onion, chopped, 2 leeks, white and light green parts only, sliced and cleaned (optional), 3 garlic cloves, chopped, plus 1 small clove, cut in half, and more.

Yes, Pureed Potato And Broccoli Soup With Parmesan Croutons 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.

Pureed Potato And Broccoli Soup With Parmesan Croutons

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