Broccoli soup

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

Wash and trim the broccoli, then coarsely chop.


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.


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.


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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