Creamy Potato and Rapini Soup

Submitted by Tatia 2

"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."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4-6

ingredients

• 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

directions

1. Melt butter in stock pot over medium heat.
2. Add onion - saute until onions are translucent.
3. Stir in flour.
4. Add stock, water, salt and onion/garlic powders and Spike seasoning.
5. Add potato and rapini/broccoli - bring back to a boil.
6. 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.
7. Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
8. Reduce heat to "low" and add cream - do not bring back to a boil.
9. Add black and cayenne pepper. Adjust salt/seasonings to taste.
10. Serve - garnish with grated parmesean or cheddar cheese.