Seared Broccoli & Potato Soup
Prep Time: 35 minutes (20 minutes hands-on)
Meal Notes: I love broccoli and I love potatoes, but I’d never seen them combined until I found this recipe. Talk about delicious! I like to serve this soup as pictured, with a super easy version of Parmesan bread.*
Source: Melissa Clark from the New York Times
1/2 cup olive oil
2 heads broccoli
2 1/2 teaspoons salt
2 Tablespoons butter
1 yellow onion
5 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/3 teaspoon lemon zest
1 1/2 Tablespoons lemon juice
1 quart water
Prepare ingredients: Separate broccoli into florets. Dice onion. Peel and slice potato. Mince garlic. Grate lemon zest.
Cook broccoli: Heat 2 Tablespoons of the olive oil over high heat in a large pot. Add the broccoli in single layer batches, cooking without moving for 3-4 minutes, until brown on 1 side only. Transfer to a bowl and repeat with remaining broccoli. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Simmer Potatoes: Add butter and 2 Tablespoons of olive oil to pan. Add onions, garlic, black pepper, red pepper flakes, and 1/2 teaspoon salt. Cook until onion is translucent then add potato, 1 quart water, and remaining teaspoon salt. Cover and simmer another 10-15 minutes, until potato is tender.
Simmer Broccoli: Add broccoli, cover again, and cook another 5-10 minutes, until tender.
Puree: Add lemon zest and lemon juice, then puree soup with an immersion blender (or transfer to regular blender). Stir in lemon juice. Finish with Parmesan and a drizzle of olive oil.
*Super Easy Parmesan Bread: Take a few slices of your favorite bakery loaf, drizzle with olive oil, top with grated Parmesan cheese, place in the oven on a cookie sheet for about five minutes and voila! Toasty, melty, side dish!