Wednesday, May 12, 2010

Pureed Potato and Broccoli Soup With Parmesan Croutons

What to do when the spring weather has suddenly turned to winter again? Instead of being sad by the rain and cold, I made soup. I love when summer comes around but that means I have to say goodbye to hot soup, one of my favorite entrees. So when I woke up to a wet and cold day, I took advantage of it and made probably my last bowl of hot soup for the season.

The soup I chose to make came from the New York Times Recipes for Health. I recently discovered this gem of a web site. If you have never looked at it, take a moment and peruse over the many recipes it has for healthy meals. It truly is my new best friend. So don't be surprise to see me making many dishes from the web site.

Now I know the Purred Broccoli and Potato soup with Parmesan croutons has the funky green color that may scare some people away, but once you get past the color it truly is a silky, garlicky and creamy soup. Even my nine year old who has a hard time eating foods of this color loved the soup. The garlicky toasted croutons might have done the trick.

Pureed Potato and Broccoli Soup With Parmesan Croutons

Adapted from the New York Times

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 leeks, white and light green only, sliced and cleaned

3 garlic cloves, chopped, plus 1 small clove, cut in half

Salt, preferably kosher salt, salt to taste

2 pounds starchy potatoes (russets or Yukon gold), peeled and cut in large dice

A bouquet garni made with a bay leaf and 2 sprigs each parsley and thyme

2 quarts of chicken stock

1 pound broccoli crowns, coarsely chopped

Freshly ground pepper to taste

12 thin slices baguette or country bread

1/4 cup freshly grated Parmesan

Heat oil in a large, heavy pot over medium heat and add the chopped onions. Cook, stirring until translucent.

Add garlic and 1/2 teaspoon salt, cook, stirring until fragrant.

Add the leeks, potatoes, bouquet garni, chicken stock and salt to taste. Bring to a boil, reduce heat and cook covered for 30 minutes. Add broccoli and turn up the heat to bring back to a boil. Reduce heat and cook uncovered until broccoli is tender but still bright. Remove the bouquet garni.

Blend the soup in batches with a blender or with a hand blender. Be sure to cover the blender top with a towel to avoid being splash by the hot soup.

Pour purred soup through a strainer. Use the back of a ladle to push the soup through. Return to the soup pot and season with salt and pepper to taste.

Lightly rub each slice of bread with the cut garlic. Top with grated Parmesan Cheese and toast under a broiler or toaster oven until cheese has melted. Watch carefully as bread can quickly burn.

Serve the soup with two toasted croutons.


  1. what a perfect weekend meal, saving this to make - especially since your child liked it. Mine always like her veggies, so she might like this.

  2. If my picky nine year old likes it, she will probably love it.