Best Creamy Potato And Rapini Soup Recipes

CREAMY POTATO AND RAPINI SOUP

Steps:

• Melt butter in stock pot over medium heat.
• Add onion - saute until onions are translucent.
• Stir in flour.
• Add stock, water, salt and onion/garlic powders and Spike seasoning.
• Add potato and rapini/broccoli - bring back to a boil.
• Cover and simmer - stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it's own. If using broccoli - it should be tender by the time potatoes are ready.
• Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
• Reduce heat to "low" and add cream - do not bring back to a boil.
• Add black and cayenne pepper. Adjust salt/seasonings to taste.
• Serve - garnish with grated parmesean or cheddar cheese.

CREAM OF BROCCOLI RAAB (RAPINI) SOUP

Steps:

• In medium sized stock pot sauté onion, garlic and celery in olive oil until tender.
• Add broccoli raab and broth; cover and simmer for 10 minutes.
• Remove from heat and purée soup with a hand blender. (you can use the blender for this but let the liquid cool first).
• Return to heat.
• In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
• Stir until thick and bubbly, add to soup and stir well.
• Serve over a mound of grated cheddar or mozzarella cheese.

CREAMY POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.