Posted By Mary Freeland on January 14, 2011

Few things warm the soul on a cold winter day better than a steaming bowl of hearty soup. This week we give the classic Irish tradition of Potato Soup a bit of a Tuscan twist. Not only hearty, this soup also freezes well and is even better on the second day. So make a big pot, enjoy it with a nice glass of white wine and crusty bread. Save the leftovers for a week day lunch or to curl up with a good book on the weekend. ENJOY!

Zuppa di Broccoli e Patate
Broccoli and Potato soup

1 leek (note leek must be well cleaned, removing dirt from each layer. Soaking helps) use white and tender green portions, discarding the fibrous dark green parts. Chop into thin slices.
½ teaspoon cracked black pepper
½ teaspoon sea (or kosher) salt
4-6 cloves garlic (minced)
2 tablespoons olive oil
½ teaspoon crushed red pepper
1 pound potatoes (Yukon Gold work best) diced at ¼ inch cubes
3 ½ cups chicken stock (vegetable can be used as well)
1 pound broccoli (florets paired and stalk cut into a fine dice)
½ cup heavy cream
8-10 leaves of fresh basil (torn)
chopped fresh chives (to taste)
½ cup Parmesan (either grated or in curls)

Heat olive oil in a large saucepan over medium heat. Add in red pepper, and leeks. Cook until leeks are soft, approx. 5-6 minutes (be sure to stir often). Remove from heat and add in garlic, stirring until combined. Return to head and add in potatoes, allow to cook for 3 minutes. Pour in broth and reduce heat, simmer 10 minutes. Stir in broccoli, salt and pepper. Then slowly add cream while stirring. Allow to simmer (avoid boiling) for 8-12 minutes, until potatoes and broccoli are tender but still firm. Remove from heat and plate in individual bowls adding herbs and cheese just prior to serving.

Categories: Italian Recipes
Tags: Italian, Italian Recipes, tuscan