Turns out the secret ingredient to Potato — Broccoli Soup is … broccoli.
Well, duh, there’s broccoli in it … but not just broccoli but broccoli stalks.
And to make it totally dude-friendly, the exact measurements are all plus-or-minus 50%. A handful of potatoes with a handful of broccoli with so much chicken stock and you’re in biz.
Serves four or so
2 Tbs butter
¼ to ½ cup of chopped onion
2-3 cloves of garlic, finely chopped
1½-to-2 lbs broccoli, florets separated and stalks peeled and chopped
1-2 lbs potatoes
3 cups chicken stock
2-3 cup water
In a largish stock pot, melt the butter and sauté the onion for 4-5 minutes. Add the garlic and sauté for another minute.
Add the broccoli stems and potatoes and stir once, then pour in the chicken stock and enough water to cover everything. Bring to a boil, then reduce the heat to a simmer for about ten minutes.
If you have an immersion blender, use it to purée the potato and broccoli stems. Or, transfer in batches to a food processor or blender and pulse to a course purée.
Add the broccoli florets and simmer for another 5 minutes, until tender. Salt and pepper to taste, stir in a few tablespoons of grated Parmesan, then serve topped with a bit more cheese.
If you need a bit of help with your broccoli chopping technique, here’s how Ace Chef Paul McCartney does it.
I thought this salad would go well with the soup, but turned out it was just way too many potatoes. Still, worth holding onto for another time.
Warm Sausage and Potato Salad
1 Lb boiling potatoes, cut into thin slices
3 Tbs chicken stock
½ tsp salt
2 tsp Dijon mustard
1½ tsp white-wine vinegar
⅓ cup olive oil
smoked sausage: one link per diner, halved and then thinly sliced
1-2 carrots, chopped into slices
chopped fresh parsley
shredded Romaine or other greens
Boil the potatoes. Since they are thinly sliced, should only take about 5 minutes. Drain and move to a glass dish, and sprinkle with the chicken stock and salt.
Mix or whisk together the mustard, vinegar, and olive oil. Add salt and pepper and mix again.
Brown the smoked sausage and carrots in a non-stick pan.
Layer the greens first, then potatoes, then sausage and carrots. Apply dressing as your personal salad dressing philosophy dictates.