broccoli and potato soup
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 1Boil 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 2Reduce 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 3Bring 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 4Taste and season if needed. Serve with grated Parmesan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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