Bright green broccoli florets float prettily in this hearty soup, but it's broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. A final touch of Parmesan gives the soup an Italian feel.
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan
How to Make It
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
Variation: If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth. This would also make a great first course for six people.
Wine Recommendation: Pinot grigio is the all-purpose Italian white. Its full body matches the creaminess of this soup, while its high acidity offers contrast. The relatively neutral taste of the wine allows the soup's subtle flavors to come through. No wonder pinot grigio is so popular.
I've made this recipe twice and it's been a hit, especially with my picky kids. I like that it uses all of the broccoli, including the stems. Also, I haven't modified the ingredients, but I do puree the whole thing, including the florets. This will stay in my regular rotation.
This was an easy soup to make. I was actually successful making it with no real measuring tools. I used Better-than-Bullion vegitable base for my stock and added bell peppers and carrots. Next time will be some spicey italian sausage and some extra seasonings. I see it as VERY easy to improvise with and expect to use it a lot in the future.
Good, easy, quick soup. Very satisfying. I used leftover broccoli that had been overcooked (oops) -- I put it in the pot just before pureeing -- and fingerlings since I had them. I didn't bother with the florets at the end, and they weren't missed.
"Best broccoli soup recipe you've made yet" says my husband, and my 5-year old liked it too. I liked the creamy base, and how the florets contrasted with it. The flavor was good and savory, and the potato made it more substantial than many other broccoli soup recipes. I used half butter and half olive oil, added about 1/2 cup of white wine with the liquids, and cooked and pureed about half of the florets with the soup, adding the other half at the end as the recipe instructed (after first taking out my 5-year-old's serving - he likes his soups with no chunks). This will definitely be my new go-to broccoli soup recipe.
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