Broccoli Parmesan Soup
For some reason, there is always a surplus of broccoli in our family’s fridge. We love broccoli but no matter how much we eat there is always leftover. A delicious way to get rid of all of that? Make it into a soup. This Broccoli Parmesan Soup is the super sophisticated version of the already adult Cheddar Broccoli Soup that will bring back summer vibes to your fall soups.
- 1 shallot
- 3 large garlic cloves, minced
- 3 lbs. cooked broccoli
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1/2 meyer lemon
- 1 cup grated parmesan
First, sauté the shallot and garlic with olive oil until soft. Add broccoli, stir well, and cook until soft. Season with salt, pepper, and a touch of cayenne.
Cover pot and cook on low for about an hour or until the broccoli has broken down and become golden.
Add the chicken broth and bring the mixture to a boil.
With an emulsifier or a food processor blend half of the soup and then add it back into pot. Stir well.
Squeeze in the lemon, add salt and pepper for taste.
Serve with parmesan on top of each bowl.