Broccoli, Parmesan, and Lemon Soup
Warm, comforting, and healthful, this soup will keep you coming back for more. The acidity and richness of the lemon and parmesan perfectly compliment the earthy green broth.
2 lbs broccoli, trimmed and cut into florets
¼ cup olive oil
4 cloves garlic, peeled and smashed
Salt and freshly ground pepper
4 cups chicken stock
¾ cup grated Parmesan
Crusty bread for serving
Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well. Cover the pot, turn the heat down as low as it will go, and cook for half an hour, stirring occasionally, until the broccoli is soft. Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes. Carefully puree half the soup with an immersion blender. Stir the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve hot with plenty of crusty bread.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.