broccoli potato soup with parmesan croutons
 
 
can be prepared in 45 minutes or less. 
 
1-3/4 lb.  boiling potatoes
2   garlic cloves, minced
7 cup  water
2 cup  1/2-inch cubes italian bread, toasted lightly
4 tsp  extra-virgin olive oil
1/4 cup  freshly grated parmesan
1 lb.  broccoli, coarse stems discarded, 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. 
 
makes about 8 cups, serving 4. 
 
 
(ID: 73352) Mirror: rec.food.recipes: Mon, Oct 3, 2005


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