Marcella Hazan's Broccoli and Potato Soup
This is the season for soup. Warming and soul-satisfying, there’s nothing like a good homemade soup in the winter. This recipe was just what I was looking for - a weeknight meal with just a few ingredients and simple prep. Macella Hazan rarely disappoints, and she delivered with this recipe.
Take the time to let the onions caramelize - it is worth the time. And let the soup simmer until the potatoes start to break down (although you could eat it sooner and it will still taste great).
If you want to go vegan with this soup just leave out the butter and the Parmesan. It is just as good.
Give this a try while it is cold outside.
Broccoli and Potato Soup
Ingredients
A large yellow onion, sliced very thin, about 1 1/2 cups
Salt
1/4 cup extra virgin olive oil
3 tablespoons butter
2 pounds broccoli
1 large garlic clove, peeled and sliced very thin
4 large boiling potatoes, peeled, washed, and cut into small dice
2 1/2 cups broth or bouillon
Black pepper
6-8 basil leaves, torn into small pieces
1/2 cup freshly grated Parmigiano-Reggiano cheese.
Directions
Put the onion, a large pinch of salt, the olive oil and 1 tablespoon of butter in a soup pot; turn on the heat to medium low and cover the pan. Cook until the onion is completely tender an has become colored a light nut brown.
Detach the broccoli florets from the stems and wash under cold running water.
When the onion is cooked, add the sliced garlic and leave the pan uncovered. Cook, stirring, for about 1 minute, without letting it become colored. Add the broccoli florets and a generous pinch of salt, and cook, turning the florets aver from time to time, until they feel tender at the pricking of a fork.
Add the diced potatoes and cook for about 5 minutes, turning them over frequently. Then add the broth/bouillion. Cook until the potatoes dissolve as you stir them. Add small amounts of water if you find the soup becoming too dense. The final consistency should be loosely creamy, rather runny than thick.
Taste and correct for sale, and add liberal grindings of black pepper. Swirl in the basil, the freshly ground Parmesan, and the remaining 2 tablespoons of butter., and server at once.