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Broccoli soup

Time 30 minutes
Yields Serves 4
Broccoli soup
(Wally Skalij/Los Angeles Times)
1

Wash and trim the broccoli, then coarsely chop.

2

Heat the chicken broth in a large saucepan over medium heat to simmering. Add the chopped broccoli and simmer, covered, until tender, about 15 to 17 minutes.

3

Puree the mixture with an immersion blender right in the saucepan, or in a food processor in one or two batches, transferring each batch to a clean saucepan or warm tureen. Stir in the salt and pepper.

4

Spoon into serving bowls and finish with a squeeze of lemon juice and a sprinkle of Parmesan, if desired.

Cauliflower may be substituted for the broccoli, but if you do so, omit the optional lemon juice and Parmesan; finish with a little creme fraiche, half and half or heavy cream, if desired.

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