Broccoli Potato Soup with Parmesan Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less. Ingredients:
1 3/4 pounds boiling potatoes |
2 garlic cloves, minced |
7 cups water |
2 cups 1/2-inch cubes italian bread, toasted lightly |
4 teaspoons extra-virgin olive oil |
1/4 cup freshly grated parmesan |
1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets and remaining stems peeled and sliced thin |
Directions:
1. 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.
2. Set broiler rack about 1 inch from heat and preheat broiler.
3. 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.
4. 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.
5. Serve soup with croutons.
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