Broccoli and Potato Soup

blentz8 avatar
By barbara lentz
from beulah, MI

Great fall soup.

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serves 6
prep time 10 Min
cook time 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

How To Make

  • 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.

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