Broccoli and Potato Soup

barbara lentz

By
@blentz8

Great fall soup.


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Serves:

6

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2
heads broccoli stemmed and cut into small florets
1/2 c
olive oil
salt to taste
2 Tbsp
butter
1 large
onion chopped
6 clove
garlic minced
1/2 lb
potatoes peeled and thinly sliced
juice and zest of 1 lemon
1 c
chicken or vegetable stock
shaved or grated parmesan cheese to finish

Directions Step-By-Step

1
Boil or steam the broccoli until soft. Add 2 tbsp. oil to large pot and sear the broccoli in a single layer until dark brown on one side. Remove with slotted spoon and repeat adding more oil until all broccoli is done. Season with salt and Set aside.
2
Reduce heat to medium add butter and remaining oil to pan. Add the onions and garlic and cook about 4 minutes. Add potatoes to pot and 4 cups of water. Season with salt.
3
Bring to a boil and cook until potatoes are tender. Add the chicken stock and broccoli. Cook until broccoli is tender. Add the lemon juice and zest. Puree with immersion blender until smooth
4
Taste and season if needed. Serve with grated Parmesan.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American