Ingredients
2tbspbutter
1onion
2clovesgarlic
1¾lbsbroccoli
1½lbsboiling potatoes
3cupschicken broth,low-sodium, canned, or homemade stock
3cupswater
1¾tspsalt
¼tspfresh ground black pepper
½cupparmesan,grated
Preparation
In a large pot, melt the butter over moderately low heat.
Add the onion. Cook, stirring occasionally, for about 5 minutes until translucent.
Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper.
Bring to a boil.
Reduce the heat and simmer for about 10 minutes until the vegetables are almost tender.
In a food processor or blender, pulse the soup to a coarse puree.
Return the soup to the pot and bring to a simmer.
Add the broccoli florets and simmer for about 5 minutes until they are tender.
Stir ¼ cup of the grated parmesan into the soup, and serve the soup topped with the remaining cheese.
