Marcella's Broccoli and Potato Soup

By thirschfeld
October 21, 2013
11 Comments


Author Notes: This is one of those soups that relies on the caramelization of the onions. Don't rush it, accept the fact that it takes time and depending on the sugar content of the onions may take even longer. Obviously this recipe is adapted from Marcella Hazan's in her book Marcella Cucina.thirschfeld

Makes: 6 servings

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 1/4 cup extra virgin olive oil
  • 2 cups yellow onion, julienned
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, peeled and minced (about 1 tablespoon)
  • 2 cups Yukon Gold potatoes, peeled, medium dice
  • 2 1/2 cups broccoli florets, no stems
  • 3 1/2 cups stock, chicken or vegetable
  • 6 smallish fresh basil leaves, torn
  • 1/2 cup Parmesan, grated

Directions

  1. In a 3 1/2-quart heavy-bottomed pot, combine the olive oil and half the butter. Place the pot over medium heat. Once the butter begins to melt, add the onions. Season them with a pinch of salt and freshly ground black pepper.
  2. Saute the onions until they become golden. Don't rush this step and adjust the heat as necessary to keep them from browning too fast. Add the garlic and cook until fragrant.
  3. Add the potatoes. Stir them to coat with oil and let them sizzle away for a minute or two. Add the broccoli and do the same as you did with the potatoes. Add the stock.
  4. Bring the stock to a boil. Taste the broth and adjust the seasoning. Go easy on the salt though because the Parmesan has lots and will act as seasoning as well.
  5. Simmer the soup until the broccoli and potatoes are tender. The broccoli is not going to remain vibrant green, but if it is good broccoli it won't be olive drab either.
  6. Once the potatoes have cooked through, add the parmesan, the remaining butter, and the basil. Stir to combine and serve with more black pepper.

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Reviews (11) Questions (0)

11 Comments

erinrae July 22, 2016
Amazingly warming and comforting--I added some white beans for protein but did everything else by the book. Will double it next time!
 
karen H. May 18, 2016
I love this soup it is so simple and satisfying
 
Natasha May 16, 2015
Made this tonight and it easy and delicious! Followed all the instructions except added some browned italian sausage near the end, which made it more like a complete meal. Also added some crushed red pepper while cooking for a kick. Goes amazingly well with crusty bread and cheese on the side.
 
Denise G. May 2, 2015
Made this tonight and it was a hit. Everyone had seconds and thirds. Went well with grilled cheese. And it was super easy to make!
 
Mike S. January 15, 2015
I made this last night and it was delicious! I decided to partially blend it, which I think made it even better!
 
I tried making this recipe in a crockpot. Tip: Don't make this recipe in a crockpot. It was still fantastically delicious though. I wrote about it: http://www.thegirlwiththepurplecane.com/2014/03/15/marcella-hazans-broccoli-potato-soup/
 
Zoe December 13, 2013
This recipe is the best! I've made it twice now! This time I added kale. Love it!
 
stephanieRD November 18, 2013
made this last night and I thought it was great. It's comfort in a bowl.
 
jkinney417 October 28, 2013
Just made this and I love it. Fortunately, I have some lovely cheese to compliment the soup. Another Marcella and Thirschfeld winner!
 
Panfusine October 21, 2013
This soup sounds amazing! My son loves broccoli in any form, he'd go crazy for this. Thanks for sharing!
 
Author Comment
thirschfeld October 22, 2013
Thanks Panfusine!