Broccoli-Potato Soup
Yield: Serves 4. Per Serving: 1 cup.
Ingredients
- 1 lb broccoli, chopped
- 2 small baking potatoes, peeled and cut into ½ inch cubes
- 1 medium onion, peeled and chopped
- 1 ½ cups chicken broth
- 2 cups water
- ½ tsp nutmeg
- ¼ tsp freshly ground black pepper
- 4 Tbsp freshly grated Parmesan cheese
Instructions
- Place all the ingredients except cheese in a 3-qt saucepan
- Bring to a boil over medium heat, then lower heat to a simmer
- Cover the pot and simmer the soup until the vegetables are tender, about 25-30 minutes
- Allow the soup to cool slightly, then puree in a blender or food processor in batches. Take care because the soup will still be hot
- Return the puree to the saucepan, set it over medium heat and bring the soup back to a boil. Serve hot with a Tbsp of Parmesan cheese on top of each serving
Recipe edited by Terry Grieco Kenny for DietsInReview.com
