Monthly Archives: December 2016

Broccoli + Potato Soup with Gruyere Toasts

It’s been delightfully cool outside these past few weeks. Just when it was beginning to feel like that would never happen.

We had some peeps over for a casual dinner the other evening and soup was on the menu. You can see by the ingredients that this soup makes a great meal for tight budgets and is also perfect for meatless Mondays. Oh, and you could substitute the broccoli with cauliflower, too. 
This recipe makes enough for 6-8 as a first course, and there’s enough left over to stash some in the freezer for future meals.
Here’s what you’ll need for the soup –
1.5 lbs. Yukon gold potatoes, peeled and diced into large cubes
1.5 lbs. of broccoli. Chop broccoli stems into coins and set aside the broccoli florets.
1 med. onion roughly chopped
3 cloves of garlic, peeled and smashed
Zest and juice from one lemon
1 tbsp. coriander
1 tbsp. EVOO
3 tsp. kosher salt
1 tsp. Espelette pepper

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Sweat the onion in 1 tbsp. EVOO until translucent. Add the coriander and garlic and cook until fragrant.

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Add 6 cups of hot water, 1 tsp. of salt, diced potatoes, and the chopped broccoli stems. Simmer until the potatoes and coins are tender.

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Add 2 cups more of water, broccoli florets, and 1 tsp. salt. Simmer until the florets are soft.
Using either an immersion blender or a regular blender, chop until mostly smooth. I like my soup a bit chunky, but the texture is up to you.
Add the last tsp. of salt, lemon juice, lemon zest, and Espelette pepper. Mix and heat again.
Here are the ingredients for the toasts –
Grated gruyere cheese, crème fraiche, and multi-grain bread. The amounts are up to you. Sprinkle with some finishing salt.

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Smear the bread with crème fraiche and add some grated cheese. Put the toasts in the over on 400-degrees until the cheese is golden and bubbly. Enjoy!

Eat well, 

April