Broccoli Potato Soup with Parmesan Croutons

by Sylvia
(Wisconsin)

I would like to share this delicious broccoli and potato soup recipe with everyone. It can be prepared in 45 minutes or less.

Ingredients:
1-3/4 lbs. potatoes
4 garlic cloves, minced
6 C. veggie or chicken stock
2 C. (1/2") cubes Italian bread, lightly toasted
1/4 C. freshly grated Parmesan cheese
1 lb. broccoli, coarse stems removed, cut into 1" flowerettes and the remaining stems, peeled and sliced thin.
1 C. milk
1/2 C. cream
4 tsp. extra-virgin olive oil
1/4-1/2 C. chopped fresh chives
Salt & Pepper to taste

Directions:
Peel potatoes; cut into 1" pieces. In a 4-quart saucepan boil potatoes, garlic and stock, skimming froth until potatoes are tender, about 10 min. Add broccoli florettes and stems and continue to simmer for 10 more minutes.

Set broiler rack about 1" from heat and preheat broiler.

While potatoes and broccoli are boiling, put bread in a bowl and sprinkle 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 the Parmesan. Broil bread until cheese is melted, about 1 min. Set aside.

In batches, transfer potato/broccoli mixture to blender or processor, and puree until smooth. Return all to pan, and stir in remaining Parmesan, chives, milk, cream and salt and pepper to taste. Serve with croutons.