Recipe of the Week: Broccoli-Parmesan Soup

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This soup can be served chilled or hot. Pick your time of day, check the weather, and be sure to grab some/make some herb pistou to garnish.

Broccoli Soup with Ricotta and Parmesan, yield: 1quart

Ingredients:

1ea large russet potato, peeled and chopped

3 cups broccoli stems, roughly chopped

1ea yellow onions, chopped

1ea stalk celery, finely chopped

3 cloves garlic, peeled and smashed

2 cups vegetable stock

1 cup milk

1/2 cup shredded Parmesan

1 cup ricotta cheese

1t nutmeg, ground

2T fresh parsley, chopped

TT salt

Directions:

Place the potatoes, onion, celery, broccoli stems, garlic, nutmeg, milk and vegetable stock in a large pot. Season with a pinch of salt.  Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or until tender potatoes and broccoli stems are mushy. If you don’t cook long enough the broccoli stems will still be fibrous and will get in the way of making a velvety smooth soup.

Remove from the heat; cool slightly (do not drain). Add all the cheeses. Then, in a blender, cover and blend mixture in batches until smooth. Taste. How is it? Add salt if need be.

Serve chilled or hot. Garnish with pesto, or croutons, or fresh horseradish, or chili oil, or fried onions, or toasted nuts, or…

And enjoy.

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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.