Creamy Potato and Rapini Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I had some rapini in the fridge to use up, so I've adapted a potato/spinach soup recipe. If you don't have rapini - try it with broccoli. The cayenne really makes this soup sing. It doesn't add much heat, but you get a little tingle of spice by the end of the bowl. Ingredients:
1 onion, diced |
1/4 cup butter |
1/4 cup all-purpose flour |
2 cups chicken stock or 2 cups vegetable stock |
3 cups water (2 c. for a thicker soup) |
3 medium potatoes, diced |
3 -4 cups rapini, florets (or broccoli) |
1 cup heavy cream |
2 teaspoons salt (to taste) |
1 dash garlic powder |
1 dash onion powder |
black pepper, to taste |
1 tablespoon spike seasoning, brand seasoning blend |
1 dash cayenne pepper |
Directions:
1. Melt butter in stock pot over medium heat.
2. Add onion - saute until onions are translucent.
3. Stir in flour.
4. Add stock, water, salt and onion/garlic powders and Spike seasoning.
5. Add potato and rapini/broccoli - bring back to a boil.
6. 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.
7. Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
8. Reduce heat to low and add cream - do not bring back to a boil.
9. Add black and cayenne pepper. Adjust salt/seasonings to taste.
10. Serve - garnish with grated parmesean or cheddar cheese.
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