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Red Potato And Broccoli Soup

smcki's picture
Nothing warms you up on cold fall day like a hearty bowl of soup. Chef Maxwell mixes up a tasty potato and broccoli soup for November.
Ingredients
  Red potatoes 1 3⁄4 Pound (Unpeeled)
  Cubed italian bread 2 Cup (32 tbs), lightly toasted (1/2 Inch Cubes)
  Parmesan cheese 1⁄4 Cup (4 tbs), freshly grated
  Red potatoes 1 3⁄4 Pound, unpeeled
  Garlic cloves 2 Medium, minced
  Onion 1⁄2 Cup (8 tbs), chopped
  Chicken stock/Vegetable stock 7 Cup (112 tbs)
  Italian bread 2 Cup (32 tbs), diced into 0.5 inch cubes, lightly toasted
  Extra virgin olive oil 4 Teaspoon
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Broccoli 1 Pound, washed
  Half and half 1 Cup (16 tbs)
Directions

GETTING READY
1. Cut potatoes into small pieces.

MAKING
2. Heat a pan, add oil, then a little bit of garlic and onion and sauté until the onions are clear.
3. Add the potatoes in and some chicken stock just enough to cover potatoes.
4. Cut the broccoli starting from the bud ends and then the stems.
5. Add the broccoli stems to the potatoes and cook for about 20 minutes until potatoes are done.
6. Cut up the broccoli florets further and stir them into the soup.
7. Cook for about 5 more minutes until the florets are done.
8. Add half and half and let it come to a boil.
9. Let it cook for about 5 or 7 more minutes.
To toast the bread crumbs:
10. In a bowl add Italian bread crumbs cut into cubes, olive oil sprinkles and shredded parmesan cheese and mix.
11. Place on a baking sheet and cook at 350 degrees until they are golden brown.

SERVING
1. Take a serving bowl, ladle 3-4 servings of the soup and add the toasted bread crumbs.
2. Arrange some croutons on the top and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Red Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2

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