Broccoli Potato Soup with Parmesan Croutons

By April 22, 2010Uncategorized

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1 pound potatoes

2 garlic cloves, minced

5 cups water

1 1/2 cups 1/2-inch cubes Italian bread, toasted lightly

3 teaspoons extra-virgin olive oil

1/4 cup freshly grated Parmesan

1 pound broccoli, cut into 1-inch flowerets  and remaining stems peeled and sliced thin

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. Set broiler rack about 1 inch from heat and preheat broiler. 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. 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. Serve soup with croutons.

Adapted from Gourmet, Dec. 1995.

Author Terra

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