| 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 |
ts |
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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