Broccoli Rabe Potato Soup With Parmesan Croutons Recipe

• 1 3/4 lb boiling potatoes
• 2 x garlic cloves chopped
• 7 c. water
• 2 c. Italian bread in 1/2" cubes toasted lightly
• 4 tsp extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 1/4 c. freshly-grated Parmesan cheese
• 1 lb broccoli rabe throw away coarse stems cut into 1" florets, peel and slice thin the remaining stems

1. Peel potatoes and cut into 1-inch pcs.
2. In a 4-qt saucepan boil potatoes, garlic, and water, skimming froth, till potatoes are very tender, about 15 min.
3. Set broiler rack about 1-inch from heat and preheat broiler.
4. While potatoes are boiling, in a bowl, sprinkle bread with oil and salt to taste and toss.
5. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan.
6. Broil bread till Parmesan is melted, about 1 minute.
7. Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher, mash coarse.
8. Stir potatoes and broccoli rabe into reserved cooking liquid and simmer, partially covered, stirring occasionally, till broccoli is tender, about five min.
9. Stir in remaining Parmesan and salt and pepper to taste.
10. Serve soup with croutons.
11. This recipe yields about 8 c., serving 4.

boiling potatoes, garlic, water, italian bread, extravirgin extra virgin olive oil salt, freshlygrated parmesan cheese, broccoli rabe throw away coarse stems

Taken from cookeatshare.com/recipes/broccoli-rabe-potato-soup-with-parmesan-croutons-92912 (may not work)