Broccoli Potato Soup
Here, an old-fashioned cooking technique transforms little more than Parmesan, potatoes and broccoli into a rustic soup, comforting in its simplicity and heartiness. Bite-size pieces of potatoes and broccoli are simmered in an aromatic broth until soft and mashable; a portion gets mashed into the broth — no blender required — while the remaining bites retain texture. Salty Parmesan is stirred in at the end, seasoning and thickening the soup, so be sure to season lightly throughout the cooking process. Have fun with the ingredients to vary the flavors: You can add any combination of garlic, scallions and ground cumin, or finish with lemon zest or juice plus a sprinkle of red-pepper flakes. Serve leftovers with a drizzle of oil and a touch more grated cheese.
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