Can be prepared in 45 minutes or less.

Makes about 8 cups, serving 4.

INGREDIENTS

  • 1 3/4 pounds boiling potatoes
  • 2 garlic cloves, minced
  • 7 cups water
  • 2 cups 1/2-inch cubes italian bread, toasted lightly
  • 4 teaspoons extra-virgin olive oil
  • 1/4 cup freshly grated parmesan
  • 1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets
  •  and remaining stems peeled and sliced thin

    DIRECTIONS

    Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.

    Set broiler rack about 1 inch from heat and preheat broiler.

    While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.

    Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.

    Serve soup with croutons.