Broccoli Soup

Broccoli Soup

This is no the cream based soup that most of us here in the States are familiar. Rather this is an Italian soup (Zuppa di broccoletti) that is based off of two ingredients…broccoli and broth. I added a rind from a larger piece of Parmigiano Reggiano that Tara and I had finished. It added a nice taste to the soup I thought.

  • 1 1/2 lbs of Broccoli (fresh, not frozen)
  • 7 1/2 cups of Chicken Stock
  • Ground Black Pepper
  • 1 tsp lemon juice
  • 1 rind of Parmigiano Reggiano (optional, but worth it)

Chop the broccoli into chunks, about the size of a pair of dice.

In a large stock pot (or sauce pan) bring the chicken stock to a boil. Add the broccoli and the cheese rind. Lower to a simmer and cook for 30 minutes.

After 30 minutes, puree about half of the soup in a blender or food processor. Return to the rest of the soup and mix. Season with pepper and salt. Reheat to just below boiling.

Serve in a soup bowl, pouring the soup over slices of bread and topping with shredded Parmigiano Reggiano cheese and more ground pepper.

Serves 6

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