Prep 15 mins
Cook 45 mins
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.
- 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
- Melt butter in stock pot over medium heat.
- Add onion - saute until onions are translucent.
- Stir in flour.
- Add stock, water, salt and onion/garlic powders and Spike seasoning.
- Add potato and rapini/broccoli - bring back to a boil.
- 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.
- Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
- Reduce heat to "low" and add cream - do not bring back to a boil.
- Add black and cayenne pepper. Adjust salt/seasonings to taste.
- Serve - garnish with grated parmesean or cheddar cheese.