Broccoli And Parmesan Soup | The Jewish Week | Food & Wine

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Broccoli And Parmesan Soup

Colorful, full of flavor, and packed with good-for-you ingredients. Sip Sip.
Broccoli And Parmesan Soup

Broccoili Parmesan Soup For Passover. Flickr Creative Commons

Serves 4

30 min

1 hr

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Excerpted from “Great Meals with Greens and Grains,” by Megan Wolf. Copyright © 2016 Megan Wolf. Reprinted with permission from Page Street Publishing Co. 

Air Jordan 1


2 heads broccoli

3 tablespoons (45 ml) olive oil, divided

Salt to taste

1 cup (240 ml) whole milk

1 large russet potato, peeled and cut into 1-inch (2.5-cm) pieces

1 tablespoon (14 g) butter

1 onion, thinly sliced

2 large cloves garlic, minced

1/2 cup (50 g) grated Parmesan cheese, plus more for garnish

1/4 teaspoon ground nutmeg, plus more for garnish

1 1/2 cups (355 ml) low-sodium vegetable stock (or more, depending on how thick you like your soup)

  1. Preheat the oven to 425 degrees F (220 C).
  2. Remove the bottom portion of the broccoli stalks and peel the thick outer layer with a vegetable peeler. Separate the florets from the bunch and chop the stalks so that you are using the entire broccoli. Although the stalk is a bit fibrous for a salad, it is perfectly usable for this application.
  3. Toss the broccoli with 2 tablespoons (30 ml) of the olive oil and salt to taste, spread on a baking sheet and roast until soft and golden brown, about 15 to 20 minutes. Heat the milk in a large, heavy-bottomed pan over medium-low heat — you want to gently heat the milk so it doesn’t scald. Add the potato pieces to the milk and cook until tender, about 12 minutes. Once cooked, set the potato and milk mixture aside.
  4. In a separate skillet, heat the remaining 1 tablespoon (15 ml) olive oil and the butter over medium heat, and cook the onion and garlic until translucent and fragrant, 8 to 10 minutes.
  5. Place three-fourths of the onion mixture in a blender, and continue to cook the remaining portion until golden brown and more caramelized, another 10 to 12 minutes, then set aside for garnish.
  6. Add the potatoes and milk, broccoli, Parmesan cheese and nutmeg to the blender or food processor with the onion; blend until combined.
  7. Begin adding the stock until you have achieved your desired consistency, adding more if you need. Season to taste with more salt if necessary.
  8. Divide the soup among 4 bowls, top with a spoonful of the caramelized onions, a pinch of nutmeg and a sprinkle of Parmesan cheese. Serve immediately.

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