Soup Week: Broccoli Soup with Parmesan Crisps

Oh, we’ve got broccoli on the brain this week! Yesterday Megan posted a delicious recipe for Emeril’s Broccoli and Cheese Soup, just as I was putting the finishing touches on this post, for Rachel Allen’s Broccoli Soup with Parmesan Crisps.   It makes sense! Broccoli soup is the perfect dish for the tail-end of winter, with all the warming qualities of a good soup, and a short prep time that’s easy on your harried schedule.   I paired a mug of this with a few crispy spanakopitas, but the Parmesan toasts are delicious as well. 

Worried we’re going healthy on you? Both recipes have rich additions—this one benefits from heavy cream.   One note—it’s important to use the stalk, along with the florets of broccoli, as it adds a nice, rounded sweetness to the soup.     

Broccoli Soup with Parmesan Toasts, from Favorite Food at Home
Serves 6 to 8 / vegetarian

2 tablespoons butter
2 potatoes, peeled and finely chopped
1 large onion, peeled and chopped
Salt and freshly ground black pepper
1 head of broccoli, with stalk
3 1/2–4 1/4 cups hot vegetable (or chicken) stock
3/4 cup heavy cream

8 slices good-quality white bread
3 ounces Parmesan cheese, finely grated

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.

Add the hot stock to the potatoes, onion, and broccoli stalk, bring the mixture to a boil, and add the chopped florets. Boil uncovered over high heat for 4 to 5 minutes, or until soft, then add the cream. Remove from the heat, puree in a blender, and season to taste.

To make the Parmesan toasts, toast the bread on both sides, sprinkle with grated Parmesan, and pop under a hot grill or into a hot oven for 2 minutes, or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

Senior Library Marketing Associate, Brooklyn foodie, and author of The Roaring 20s

One Response to “Soup Week: Broccoli Soup with Parmesan Crisps”
  1. Auth says:

    It was sweet potato, not totmao. From the Simply In Season cookbook if anyone’s interested. (must. plug. amazing. cookbook.)And Karl’s place rocks. He fails to mention the wood stove.

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