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Broccoli & Potato Soup
A delicious and hearty soup that's easy on your budget and perfect for St. Patty's Day.
Ingredients (Serves 6)
| 1 | large yellow onion, sliced very thin (about 1-1/2 cups) |
| 1/4 cup | extra-virgin olive oil |
| 3 tbsps | butter |
| 2 lbs | broccoli |
| 1 | large garlic clove, peeled and sliced very thin |
| 4 | large boiling potatoes, peeled, washed and cut into small dice |
| 2½ cups | beef broth OR 1 beef bouillon cube dissolved in 2-1/2 cups water |
| 6 to 8 | fresh basil leaves, torn into small pieces |
| 1/2 cup | freshly grated Parmesan cheese |
Instructions
- Put onion, a large pinch of salt, olive oil, and 1 tablespoon of butter in a sauce pan; turn on heat to medium low, and cover the pan. Cook until onion is completely tender and is nutty brown in colous.
- Detach broccoli florets from stems and wash under cold running water.
- When onion is cooked, add garlic and leave pan uncovered. Cook, stirring, for about 1 minute, without letting garlic become coloured. Add broccoli florets and a generous pinch of salt, and cook, turning florets over from time to time, until they feel tender at the pricking of a fork.
- Add diced potatoes and cook for about 5 minutes, turning them over frequently. Add broth. Cook until some potato dissolves as you stir them. Add 1 or 2 tablespoons water if you find the soup becoming too dense. The final consistency should be loosely creamy.
- Taste and correct for salt, and add liberal grindings of black pepper. Swirl in basil, freshly grated Parmesan, and remaining 2 tablespoons of butter, and serve at once.
*Find this and other great recipes in…
Marcella Cucina
By Marcella Hazan
Hailed the queen of Italian cooking in America, Marcella Hazan is back with her finest cookbook yet. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.
*This recipe has been adapted from its original.
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Finally, David writes:
This recipe made me salivate just reading it. Bet it would be fantastic with broad egg noodles, even leftover noodles. Won't make it tonnight, but will make it.
—posted December 4, 2006 at 5:54 p.m.
Lori writes:
I am looking forward to trying this out.
—posted March 13, 2009 at 8:40 a.m.
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