Pureed Potato And Broccoli Soup With Parmesan Croutons

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 leeks, white and light green parts only, sliced and cleaned (optional)
• 3 garlic cloves, chopped, plus 1 small clove, cut in half
• Salt, preferably kosher salt, to taste
• 2 pounds starchy potatoes (russets or Yukon golds), peeled and cut in large dice
• A bouquet garni made with a bay leaf and 2 sprigs each parsley and thyme
• 2 quarts water, chicken stock, or vegetable stock
• 1 pound broccoli crowns, coarsely chopped
• Freshly ground pepper to taste
• 12 thin slices baguette or country bread
• 1/4 cup freshly grated Parmesan

1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
2. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
3. Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.

extra virgin olive oil, onion, leeks, garlic, salt, starchy potatoes, bouquet garni, water, broccoli crowns, freshly ground pepper, thin, freshly grated parmesan

Taken from www.epicurious.com/recipes/member/views/pureed-potato-and-broccoli-soup-with-parmesan-croutons-50020996 (may not work)