On a day when we celebrate everything green, why not make dinner green, too? Broccoli and potatoes make a bright, perfectly smooth and delicious soup that’s easy to make. The shamrock-shaped cheese croutons add fun, crunch and flavour.
- Prep: 15 min - 20 min
- Cooking: 30 min - 40 min
- 1 large bunch broccoli
- 1 tbsp (15 mL) butter
- 3 garlic cloves minced
- 1 onion chopped
- Salt and pepper to taste
- 2 potatoes peeled and chopped
- 4 cups (1 L) reduced-sodium vegetable broth or chicken broth
- 2 cups (500 mL) Milk
- 1/2 cup (125 mL) Canadian Havarti or Canadian Mozzarella or Canadian Cheddar shredded
- Shamrock Croutons
- 4 to 6 slices whole grain bread
- Sour cream or plain yogurt (optional)
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Cut broccoli tops from stalks. Peel stalks and chop coarsely. Cut tops into small florets and set aside separately.
In a large pot, melt butter over medium heat; sauté garlic, onion for about 5 min or until softened. Add salt and pepper to taste. Add broccoli stalks and potatoes and sauté for 1 min. Pour broth and bring to a boil over high heat. Reduce heat, cover and boil gently for about 10 min or until potatoes are almost tender. Add broccoli florets and boil gently, uncovered, for about 5 min or until florets are tender.
Using a shamrock cookie cutter or a sharp paring knife, cut shamrock shapes from bread and place on a baking sheet. Preheat broiler.
In a blender, in batches, or with an immersion blender, purée soup until smooth. Return to pot, if necessary. Stir in milk; heat over medium-low heat, stirring often, just until steaming (do not let boil). Remove from heat; stir in Canadian Havarti until melted. Season to taste with salt and pepper.
Just before serving, broil croutons on each side until toasted.
Ladle soup into bowls, top with a spoonful of sour cream (if using) and float croutons on top.
If you want to save time, buy pre-cut fresh broccoli. You’ll need about 1 lb 4 oz (625 g). If you prefer to use frozen broccoli, use 6 cups (1.5 L) or 1 lb (450 g) and add it frozen at the end of step 2 where it specifies to add the florets.
To make the soup ahead, transfer it to a container after puréeing and let cool. Cover and refrigerate for up to 2 days or freeze for up to 2 months. Let thaw in refrigerator overnight, if necessary. Reheat in a pot over medium heat until hot and bubbling before adding milk.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||20 % / 220 mg|
|Vitamin A:||34 %|
|Vitamin C:||106 %|