PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time to strain it after pureeing.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 3 grams, TransFat 0 grams
BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS
Categories Soup/Stew Cheese Potato Vegetable Vegetarian Quick & Easy Parmesan Broccoli Winter Gourmet
Yield Makes about 8 cups, serving 4
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
- Set broiler rack about 1 inch from heat and preheat broiler.
- While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
- Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
- Serve soup with croutons.
GOURMET POTATO SOUP WITH CROUTONS
During the long Wisconsin winters, my family "lives on" homemade soups because they are economical and freeze well. And, as with most soups, this one is even better the next day.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook the potatoes, celery, onion and bouillon in water until vegetables are tender, about 20 minutes. Stir in milk. , In a small bowl, combine sour cream and flour. Blend in 1/2 cup hot soup; stir into vegetable mixture. Add chives. Cook and stir for 1-2 minutes or until thickened. , Meanwhile, for croutons, deep-fry bread cubes in oil until golden brown. Drain on paper towel. In a small bowl, combine remaining ingredients. Add croutons and toss to coat. Ladle soup into bowls and top with croutons.
Nutrition Facts :
GARLIC-PARMESAN CROUTONS
These croutons taste great, and your house will smell wonderful with the scent of the herbs.
Provided by Heather Moyer
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 25m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 11.2 g, Cholesterol 22.1 mg, Fat 9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 375.2 mg, Sugar 1 g
POTATO SOUP WITH BROCCOLI
Make and share this Potato Soup With Broccoli recipe from Food.com.
Provided by Queen Dana
Categories Potato
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Bake the potatoes for 1 hour or until done. Remove the skin from the potatoes (optional) and cut into large chucks.
- In a heavy skillet fry the bacon, once cooked remove from skillet, crumble and keep warm. In the left over bacon grease sauté the broccoli, onion, garlic, celery and garlic; continue to sauté until the chopped onion is soft and the broccoli is a brighter green but still crisp.
- Transfer the sauté veggies and any excess grease into a medium pot and stir in flour until all the grease has been absorbed by flour. Over medium-low heat, whisk in the chicken stock, milk and sour cream. Once the liquid is warm stir in the cream cheese, dijon, parsley and parmesan; continue to stir until cream cheese has melted, about 5 minutes. Stir in the potatoes along with salt, pepper and any dried herbs you'd like. Once everything is well combined remove from heat and ladle the soup into individual bowls and top with crumbled bacon.
Nutrition Facts : Calories 663.1, Fat 40.1, SaturatedFat 18.4, Cholesterol 91.7, Sodium 804.9, Carbohydrate 54.2, Fiber 6.7, Sugar 14.1, Protein 24
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