Hearty Broccoli Rabe and Potato Soup
Directions 1. Position the oven racks in the upper and lower thirds of the oven, and pre-heat to 400°F. Line two baking sheets with parchment paper and set asid
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Cooking tools:
- Dutch oven
- Cooling rack
- Stockpot
- Oven
- Stove
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Ladle
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- ½ lb. Andy Boy broccoli rabe (approximately 11 stems, trimmed, leaves and florets left intact)
- 1 Tbsp extra virgin olive oil
- coarse grain sea salt
- 2 cups Andy Boy cauliflower, chopped into florets
- 2 medium-sized Yukon gold potatoes, cleaned and scrubbed
- 1 large shallot, minced
- 4 cloves garlic, minced
- 1 cup leeks, trimmed and diced (light green and white parts only)
- 1 large carrot, trimmed, peeled and diced
- 1/8 tsp ground white pepper
- ¼ tsp coarse grain sea salt, plus more to taste
- 3 Tbsp all-purpose-flour
- 3 1/2 cups low-sodium vegetable broth
- 2 cups unsweetened almond milk
- 2 thyme springs
- fresh thyme
- croutons
- small broccoli rabe leaves
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