Broccoli-cheese soup gets a modern, vitamin-rich upgrade with the addition of sweet green peas and umami Parmesan cheese. Make this soup recipe a meal by serving it with a big leafy green salad and a plenty of buttered toast.
3 10 ounces frozen broccoli florets or two 16-ounce packages frozen broccoli florets
6 cups chicken stock from Whole Poached Chicken with Bonus Stock, purchased chicken stock, or vegetable broth
2 ounces Parmesan cheese, finely grated (about 1/2 cup packed), plus the rind
1 10 ounce frozen peas
2 – 3 tablespoons lemon juice
Heat oil in a 6-qt. stock pot or Dutch oven over medium-high. Add onions, caraway seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring often, until onions are golden and translucent, 10 to 12 minutes.
Add broccoli, stock, and Parmesan rind. Stir so the broccoli is almost entirely submerged. Cover and bring to boiling, then reduce to a simmer. Cook until the broccoli is fork-tender, 9 to 12 minutes. Add peas and stir until they're heated through, about 1 minute more.
Remove cheese rind. Puree the soup in batches in a blender or with a handheld immersion blender. Stir in the lemon juice and 1 teaspoon salt.
Serve soup topped with grated Parmesan, additional black pepper, and toast.
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or use two 16-oz. pkgs. frozen broccoli florets.
18 g fat
(6 g saturated fat,
2 g polyunsaturated fat,
8 g monounsaturated fat),
26 mg cholesterol,
939 mg sodium,
41 g carbohydrates,
8 g fiber,
12 g sugar,
18 g protein.