Two In A Bowl Soup Potato And Broccoli Soup Food

CREAMY BROCCOLI AND POTATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
• Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot and garnish each soup with a broccoli half.

CREAMY BROCCOLI POTATO SOUP

Steps:

• Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.
• In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and 1/2 teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
• Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you'd like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with 1/4 teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips (we used a handheld julienne shredder).
• When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)
• Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added 1/4 teaspoon more).

POTATO BROCCOLI SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.
• Add potatoes and chicken broth. Cover and simmer 8 minutes.
• Add broccoli and cook until softened, about 5-6 minutes.
• Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
• Using a hand blender, blend remaining soup in the pot until smooth. Add cream and simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
• Garnish with additional cheese if desired.

TWO IN A BOWL SOUP, POTATO AND BROCCOLI SOUP

Steps:

• For the potato soupHeat the oil in a pan, add the garlic and onions and sauté for a few minutes.Add the potatoes and sauté for a few more minutes.Add 1½ cups of water and salt and simmer till the potatoes are cooked.Cool the potato mixture and blend to a smooth purée in a mixer with the milk.Add the chilli flakes and keep aside.
• For the broccoli soupHeat the butter in a pan, add the onion and sauté for a few minutes.Add the broccoli and stir for 4 to 5 minutes.Sprinkle the flour over the broccoli and continue stirring for another 2 minutes.Add 2 cups of water, stirring continuously.Simmer till the broccoli is tender and add the salt and pepper.Cool slightly and blend to a smooth purée in a mixer.Keep aside.
• How to proceedRe-heat both the soups separately.Carefully pour both the soups on opposite sides of the bowl, so that both the soups have a line of differentiation.Repeat with three other bowls.Serve hot.

GARLIC SOUP WITH POTATOES AND BROCCOLI

Steps:

• Bring the water or stock to a simmer in a large saucepan or soup pot. Add the minced garlic, the bouquet garni, salt and pepper, and the potatoes, cover and simmer for 15 minutes, until the potatoes are tender and the broth fragrant.
• Add the broccoli and simmer uncovered for another 5 to 8 minutes, until the broccoli is tender.
• Taste the soup and adjust seasonings, making sure that you have added enough salt (the flavors should be vivid). Beat the eggs in a bowl. Remove a ladleful of the soup and whisk it into the eggs to temper them. Turn the heat off under the soup, and stir in the egg mixture. The eggs should cloud the soup but they shouldn't scramble. Stir in the parsley and serve, topping each bowl with grated Parmesan.

SOUP FOR TWO

Steps:

• In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.

TWO-POTATO SOUP WITH BROCCOLI

Steps:

• Melt the butter in a dutch oven or stock pot over medium heat. Sauté the onion and bell pepper until the onion softens. Add the flour and incorporate until it becomes rouxish. Add a bit more butter if need be.
• When you have a roux add the stock, milk, and both kinds of potatoes. Bring the liquid to a boil and then lower the heat to a healthy simmer. Cook until the potatoes start to break apart and thicken the liquid (about 20 min).
• When the potatoes have started to break down add salt and pepper to taste and toss in two handfuls of broccoli florets and let them cook until bright green and barely tender.
• Turn off the heat and let the soup cool for just a few minutes. Then transfer in batches to blender and blend until smooth. Leave the last batch in the pot for a slightly chunkier texture.
• Add the pureed soup back to the pot and turn the heat back on.
• Add the final handful of florets to the finished soup and cook until bright green and just tender. Add the chopped fresh parsley.
• Ladle the soup into soup plates or deep bowls and serve with the cheddar and green onions sprinkled over the top and a grind of fresh black pepper.

BROCCOLI & POTATO SOUP

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.