Potato-and-Broccoli Soup

Potato-and-Broccoli Soup
Photo by © Melanie Acevedo

Ingredients

  • ½ cup grated Parmesan
  • 1 ¾ teaspoons salt
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 1 ½ pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
  • 1 ¾ pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
  • 1 onion, chopped
  • ¼ teaspoon fresh-ground black pepper
  • + 3 more ingredients
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 3 cups water

1. In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. 2. 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 ten...

View full recipe at My Recipes

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