20 Minute Soup: And the secret ingredient is …

Potato — Broccoli Soup. About 20 minutes, start to finish. Dairy-free and yet creamy. How is that possible?

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.

The stalks go in with the potatoes, get nice and soft, then pulverized with the good-old immersion blender. So there’s a brightness and greenness to the soup base.

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.

Potato—Broccoli Soup
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
grated Parmesan

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
dash pepper
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.

About SAO'

Dad to two amazing girls, husband to one.
This entry was posted in soup and stew. Bookmark the permalink.

6 Responses to 20 Minute Soup: And the secret ingredient is …

  1. Lea Ann says:

    This soup sounds really really good….and LOL I had forgotten about the “brocolli” performance.

  2. Chopping brock-oh-lay!

    The funny part is … i always thought this was funny … but never really got it.

    But what did Mark Twain say … analyzing humor is like dissecting a frog?

  3. Faith says:

    Great idea adding the stalks too! Great way to use every part of the veggie.

    That warm sausage and potato salad looks outstanding!

  4. Excellent use of veggies…very nice soup, and the salad sounds great as well 🙂

  5. Mary says:

    Your soup is lovely in addition to beinf fast. I hope you have a wonderful weekend. Blessings…Mary

  6. A Spicy Perspective says:

    The soup sounds fantastic! My mom used to make something similar–I had forgotten about it! Thanks for the reminder. 🙂

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