Broccoli Potato Soup With Parmesan Croutons
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Cklive17, Pdate | 1 | Servings | |
INGREDIENTS
| 1 3/4 | lb | Boiling potatoes |
| 2 | Garlic cloves, minced | |
| 7 | c | Water |
| 1 | c | Cubes Italian bread |
| 1/2-inch | ||
| 4 | t | Extra-virgin olive oil |
| 1/4 | c | Freshly grated Parmesan |
| 1 | lb | Broccoli, coarse stems |
| discarded cut into | ||
| 1-inch flowerets | ||
| and remaining stems | ||
| peeled and sliced | ||
| thin |
INSTRUCTIONS
Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes are very tender, about 15 minutes. Set broiler rack about 10-inch from heat and preheat broiler. While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half Parmesan. Broil bread until Parmesan is melted, about 1 minute. Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste. Serve soup with croutons. Yield: 4 to 6 servings Converted by MC_Buster. Per serving: 873 Calories (kcal); 20g Total Fat; (19% calories from fat); 25g Protein; 159g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9382 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 855
Calories From Fat: 82
Total Fat: 9.5g
Cholesterol: 22mg
Sodium: 603.1mg
Potassium: 4888mg
Carbohydrates: 165.4g
Fiber: 17.6g
Sugar: 6.5g
Protein: 39.5g