Garlic Soup with Potatoes and Broccoli
Updated Nov. 15, 2022
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7cups water, chicken stock, or vegetable stock
- 4plump garlic cloves, minced or put through a press
- A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied together
- Salt and freshly ground pepper to taste
- ¾pound Yukon gold or white rose potatoes, peeled if desired and cut in ½-inch dice
- ½pound broccoli florets, broken up into small flowers
- 2eggs, beaten
- 2tablespoons chopped flat-leaf parsley
- 2 to 3tablespoons freshly grated Parmesan
Nutritional analysis per serving (4 servings)
146 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 9 grams protein; 1374 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
Bring the water or stock to a simmer in a large saucepan or soup pot. Add the minced garlic, the bouquet garni, salt and pepper, and the potatoes, cover and simmer for 15 minutes, until the potatoes are tender and the broth fragrant.
- Step 2
Add the broccoli and simmer uncovered for another 5 to 8 minutes, until the broccoli is tender.
- Step 3
Taste the soup and adjust seasonings, making sure that you have added enough salt (the flavors should be vivid). Beat the eggs in a bowl. Remove a ladleful of the soup and whisk it into the eggs to temper them. Turn the heat off under the soup, and stir in the egg mixture. The eggs should cloud the soup but they shouldn’t scramble. Stir in the parsley and serve, topping each bowl with grated Parmesan.
Private Notes
Comments
Yum! Love this simple soup. Really good with baby brocolette or baby broccoli, so tender and sweet. Headline says olive oil, but none in recipe so I drizzled some on individual bowls instead of parmesan cheese.
Used 1 lb of broccoli.
More than quadrupled the garlic.
Started with a little olive oil, then chopped and sautéed 1 onion, 3 celery.
Cooked separately about 4 cups lentils and added before eggs (cooked lentils separately as to not absorb all the soup stock)
Loved this soup. It has a very nice depth of flavor. Like others, I added extra garlic and broccoli. I will add some shredded chicken next time for a complete meal.
It was such an easy dinner. I added more broccoli and doubled the garlic. I threw in a bay leaf and tarragon. I served it with warm bread. Perfect!
Simple and delicious. Will make again, but without the egg. I found the egg reduced the strong flavors too much. For thickening, will try instant potato flakes instead.
This is a lovely soup. As always with soup I varied the recipe a little depending on ingredients on hand. I used broccoli, plus Brussels sprouts which I left whole. Lemon juice and Parmesan seemed obvious. But next time I’ll pass Parmesan as a topping when serving. Adding it to the soup with the eggs left a grainy texture. My lesson learned.
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