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Ingredients
- 1 3/4 lb Boiling potatoes
- 2 x Garlic cloves, chopped
- 7 c. Water
- 1 c. Cubes Italian bread, (1/2-inch)
- 4 tsp Extra-virgin 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
Directions
- Peel potatoes and cut into 1-inch pcs. In a 4-qt saucepan boil potatoes, garlic, and water, skimming froth, till potatoes are very tender, about 15 min.
- 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 till 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, till broccoli is tender, about 5 min. Stir in remaining Parmesan and salt and pepper to taste.
- Serve soup with croutons.
- Yield: 4 to 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2828g | |
| Calories 1549 | |
| Calories from Fat 296 | 19% |
| Total Fat 33.52g | 42% |
| Saturated Fat 10.06g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 2328mg | 97% |
| Potassium 3739mg | 107% |
| Total Carbs 258.83g | 69% |
| Dietary Fiber 26.1g | 87% |
| Sugars 15.75g | 11% |
| Protein 61.25g | 98% |
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