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Broccoli Potato and Parmesan Soup
Ingredients: - 4 heads of broccoli, stems intact - 1 cup of grated Parmesan cheese - 1 cup of heavy cream - 2 large russet potatoes, peeled and diced - 2 garlic cloves, minced - 1 large shallot, finely chopped - 1 medium onion, diced - 2 celery stalks, diced - 1 quart of vegetable or chicken broth - Salt and pepper to taste - 4 tablespoons of olive oil - 4 tablespoons of unsalted butter - 4 tablespoons of chopped thyme Instructions: 1. In a large pot, heat the olive oil and butter over medium heat. Add the garlic, shallot, onion, celery, and thyme. Sauté until the vegetables are tender and fragrant. 2. Add the diced potatoes to the pot and cook for a few minutes, stirring occasionally. 3. Chop the broccoli florets into smaller pieces and add them, along with the stems, to the pot. Cook for another few minutes. 4. Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and simmer until the potatoes and broccoli are tender. 5. Use an immersion blender or transfer the soup to a blender, and blend until smooth. 6. Return the soup to the pot and stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. 7. Cook the soup for a few more minutes until the cheese has melted and the soup is heated through. 8. Serve hot and garnish with additional grated Parmesan cheese and thyme if desired. Garnish with Garlic croutons and truffle oil
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