Pureed Potato and Broccoli Soup With Parmesan Croutons
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1large onion, chopped
- 2leeks, white and light green parts only, sliced and cleaned (optional)
- 3garlic cloves, chopped, plus 1 small clove, cut in half
- Salt, preferably kosher salt, to taste
- 2pounds starchy potatoes (russets or Yukon golds), peeled and cut in large dice
- A bouquet garni made with a bay leaf and 2 sprigs each parsley and thyme
- 2quarts water, chicken stock, or vegetable stock
- 1pound broccoli crowns, coarsely chopped
- Freshly ground pepper to taste
- 12thin slices baguette or country bread
- ¼cup freshly grated Parmesan
Nutritional analysis per serving (8 servings)
242 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 9 grams protein; 1119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add ½ teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
- Step 2
Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
- Step 3
Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.
- Advance preparation: The soup can be made hours before serving, or a day ahead, and reheated. Whisk well to amalgamate.
Private Notes
Comments
Did not like this as is. It was way too bland. Today, however, I took some of the leftover soup, thinned it down with milk, and added creme fraiche and horseradish. That made it fantastic!
I skipped the garni bouquet and used a tablespoon of dried Herbs de Provence instead. I forgot to buy vegetable broth and used water. Tastes good hot or chilled with my homemade parmesan croutons. Delicious!
This turned out to be potato and carrot soup because my broccoli looked pretty shop worn. I notice on many recipes that people comment on the blandness of the recipe. If you have good quality ingredients and cook carefully, a simple recipe like this tastes of the vegetables with which it was made. I think that is a good thing.
reminiscent of the soups my french mamie would make for dinner every evening with whatever veggies were leftover from other meal prep. high adjustable, subtle & delightful
A dream recipe for a Vegetarian on a soft diet post-op. Followed recipe using water(!) for liquid to avoid irritation in pharynx from any acid/tomato in my go to vegetable broth and fresh dill for herbs with bay leaves ( not thyme or parsley) peeled and chopped some stems to make sure I had broccoli flavor. Salt in layers at each step. Was ready to add white miso for flavor since I used water but I did not need it at all. I will make this vegan soup over and over again with variations.
It was very thin so I cooked it down for 30min or so and the texture improved. I also added a handful of shredded cheese. I could see how adding cream would also improve the texture.
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