This is a mouth-watering recipe! This flavorful and vibrant Broccoli Parmesan Soup is a bowl of pure creamy comfort! Add a grilled sandwich and it instantly becomes a dinner!
Notes: An Immersion Blender is not a dust collector but an essential kitchen gear! Using an immersion blender to puree the soup directly into the pot is easier than using a blender.
A pinch of baking soda is a good trick for cooking broccoli; it raises the pH softening vegetable fiber so that simmering time is much shorter.
Serves: 6
Ingredients:
- 5 tablespoons unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 4 medium stalks celery, finely diced (about 1 cup)
- 2 medium cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups low-sodium vegetable stock, or chicken stock, plus more if necessary
- 1/4 teaspoon baking soda
- 12 cups broccoli florets, stems, and stalks cut into 1-inch pieces
- 3 ounces Parmigiano-Reggiano, grated
- 2 tablespoons lemon juice
- salt and freshly ground black pepper
- croutons
Directions: Melt 3 tablespoons of butter in a soup pot over medium-high heat. Add onion, celery, and garlic and cook, stirring, until vegetables are softened but not browned, about 5 minutes (reduce heat if butter begins to brown). Add flour and cook, stirring constantly, until all the flour is absorbed, about 30 seconds. Stirring constantly, slowly pour in the milk, followed by the stock. Stir in baking soda and broccoli florets and bring to a boil, then reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until florets are completely tender, about 20 minutes. Working in batches, transfer the mixture to a blender, add the Parmesan, and blend, starting on low speed and gradually increasing to high, until completely smooth, about 1 minute. Add additional stock or water if necessary to thin to the desired consistency. Whisk in lemon juice and season to taste with salt and pepper. Serve soup garnished with croutons.
