Latest revision as of 00:26, 14 January 2019

Serves: 6

Active Time: 1 hour 15 minutes

Total Time: 50 minutes

From: https://www.bhg.com/recipe/cheesy-broccoli-and-pea-soup/

Ingredients

3 tablespoons olive oil

2 onions, chopped (about 2 cups)

1 teaspoon caraway seeds, crushed

Kosher salt and freshly ground black pepper

3 10 ounce packages 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 package frozen peas

2 - 3 tablespoons lemon juice

Directions

Step 1

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.

Step 2

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.

Step 3

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.