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This ultra-flavorful, brothy broccoli and potato soup has a surprising amount of flavor with a limited number of ingredients: it’s dinnertime magic!
With a surprisingly robust brothy base (that actually uses just water, no broth or stock at all) flavored with pancettak, garlic and green onions, plus chunks of tender potatoes and broccoli, this satisfying soup gets a crunchy, savory topping of fried potato skins (hooray for zero food waste!) and shaved parmesan cheese.
I think we all think of cream when we think of broccoli soup, and this is certainly not that. I think brothy is the best descriptor to counteract the assumption of cream. And sure enough, there’s no cream in sight.
Rather, this soup is chunky and satisfying in all the right ways, with a surprising amount of flavor considering the limited ingredients. It’s really one of our favorite soup recipes we’ve ever made.
The robust, brothy base (that actually uses no broth at all, just water) gets is satisfying flavor from pancetta, garlic, a bit of tomato paste and some green onions, combined with cubes of creamy potato, broccoli florets so soft and tender they almost melt in your mouth, and a sprinkle of Parmesan cheese on top for good measure.
Plus I surely can’t forget to mention the crispy fried potato skins, which add a beautiful crunchy contrast to the otherwise soft ingredients in the rest of the soup (not unlike fried tortilla strips on top of tortilla soup, which is obviously the best part).
The crispy potato skins and the shaved parmesan cheese are truly the icing on the cake, if you will. If the cake was soup and the icing was cheese and crispy potato skins.
(more…)from Love and Olive Oil https://ift.tt/qSgpTY3
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