Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
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Ingredients
- 4 slices bacon, diced
- 2 russet potatoes, peeled and cubed
- 2 cups broccoli, cut into florets
- 1/2 cup parmesan, grated
- 1/2 cup half and half cream
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves fresh garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
In a large pot over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the olive oil to the pot and heat over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, dried thyme, and dried oregano, cooking for another 2 minutes.
Add the cubed potatoes to the pot and pour in the chicken stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
Add the broccoli florets to the pot and simmer for an additional 5 minutes until the broccoli is just tender.
Stir in the half and half cream and grated parmesan cheese, stirring until the cheese has melted and the stew is creamy.
Season the stew with salt and ground black pepper to taste.
Stir in the cooked bacon and chopped parsley just before serving.
Ladle the stew into bowls and serve warm, garnished with extra parsley if desired.
Ingredients
- 4 slices bacon, diced
- 2 russet potatoes, peeled and cubed
- 2 cups broccoli, cut into florets
- 1/2 cup parmesan, grated
- 1/2 cup half and half cream
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves fresh garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
In a large pot over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the olive oil to the pot and heat over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, dried thyme, and dried oregano, cooking for another 2 minutes.
Add the cubed potatoes to the pot and pour in the chicken stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
Add the broccoli florets to the pot and simmer for an additional 5 minutes until the broccoli is just tender.
Stir in the half and half cream and grated parmesan cheese, stirring until the cheese has melted and the stew is creamy.
Season the stew with salt and ground black pepper to taste.
Stir in the cooked bacon and chopped parsley just before serving.
Ladle the stew into bowls and serve warm, garnished with extra parsley if desired.
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