Wednesday, March 17, 2010

Creamy Broccoli Soup with Shamrock Crostini

Happy St. Patrick's Day!!

Here is a quick and fun soup that I just made for my family to eat later tonight. It's a light and healthy broccoli soup with cute, shamrock shaped* crostini that can be served on the side or on top of the soup itself. I know my son will love this b/c it's green and to him on St. Patty's day we MUST eat green food :)

It even looks elegant enough to be a grown up dish!

I love these cute crostinis!

Creamy Broccoli Soup

1 tablespoon olive oil
1 medium onion, chopped
1 can (14 or 14.5 ounces) chicken broth
1 package (12 ounces) fresh chopped broccoli
1/2 cup water
1 large potato, peeled and cubed
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon thyme
Pinch nutmeg
1/2 cups milk

1. In large saucepan, heat oil over medium-high heat. Add onion and cook until golden, about 5 minutes. Stir in broth, broccoli, water, potato, pepper, salt, thyme, and nutmeg. Heat to boiling over high heat. Reduce heat to low, and simmer until potato is cooked, about 15 minutes. Cool 10 minutes.
2. Puree soup in blender until smooth then pour back into saucepan or puree in the pot with an immersion blender (my preferred method). Stir in milk, and warm soup over low heat. Season with additional salt and pepper if desired. Serve with crostini.

Source: Adapted from

Shamrock Crostini

8 slices white bread
2 tablespoons butter or buttery spread, at room temperature
2 tablespoons fresh Parmesan cheese, finely grated

1.Preheat oven to 425°F.
2.Using shamrock shaped cookie cutters cut out bread. Spread slices of bread with butter or buttery spread and sprinkle with a Parmesan cheese. Place on a baking sheet and bake until crisp, about 6-8 minutes.

*Shamrock cookie cutters can be found at stores like Michael's during early Spring.

Source: Adapted from