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
- 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 1-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 of 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 rabe into reserved cooking liquid and simmer, partially covered, stirring occasionally, till broccoli is tender, about five min.
- Stir in remaining Parmesan and salt and pepper to taste.
- Serve soup with croutons.
- 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)