broccoli and potato soup

11 Pinches 1 Photo
beulah, MI
Updated on Oct 2, 2016

Great fall soup.

prep time 10 Min
cook time 25 Min
method Stove Top
yield 6 serving(s)

Ingredients

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

How To Make broccoli and potato soup

  • 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.
  • Step 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.
  • Step 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
  • Step 4
    Taste and season if needed. Serve with grated Parmesan.

Discover More

Ingredient: Vegetable
Culture: American
Method: Stove Top

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