Tag Archives: stock

Marcella’s Broccoli and Potato Soup

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  • 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
  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.

Lohikeitto Finnish Salmon Soup-food 52

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  •  3 tbsp butter
  • 1 pc leek, thinly sliced (only white/lighter part) or onion
  • 1 medium carrot, diced
  • 3 medium potatoes, diced
  •  5 cups fish or veggie stock
  •  1 lb salmon fillet cut into cubes
  • 3/4 cup heavy cream, half n half or milk
  • 3/4 to 1 cup dill, roughly chopped
  •  salt and pepper, to season

  • Start preparing your lohikeitto by placing a medium-sized (or large pan) over medium heat.  Add butter.
  • Once the butter has completely melted, add thinly sliced leek. Cook until slightly soft.
  • Add carrot and potatoes. Mix.
  • Add fish stock.  Cover pot with a lid, adjust heat to medium-high, and bring to a boil.
  • Adjust heat back to medium-low and simmer your salmon soup until vegetables are almost cooked.
  • Add salmon fillet and heavy cream. Mix to combine.
  • Turn the heat back to medium.  Cover with a lid and continue cooking lohikeitto for 4 to 5 minutes.
  • Season by adding salt and pepper. Mix.
  • Add dill to finish your lohikeitto. Turn heat off.
  • Cover with a lid and keep covered for 2 minutes.

Serving lohikeitto:

  • Transfer to individual bowls.
  • Garnish lohikeitto with more freshly chopped dills, if desired.
  • Serve.