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Categories: Healthy eating, Main courses, Quick and easy, Soups

Broccoli soup

Broccoli soup
Wally Skalij / Los Angeles Times

Most people who remember Mitchell Parrish recall him as one of America's great lyricists -- he wrote the words to Hoagy Carmichael's "Star Dust," one of the 20th century's most romantic and widely covered songs, as well as "Sophisticated Lady," ... Read more

Total time: 30 minutes | Serves 4
Note: Cauliflower may be substituted for the broccoli, but if you do so, omit the optional lemon juice and Parmesan; finish with a little creme fraiche, half and half or heavy cream, if desired.
  • 1 pound broccoli (about 6 cups, chopped)
  • 1 carton (1 quart) chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 lemon (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Step 1Wash and trim the broccoli, then coarsely chop.

Step 2Heat the chicken broth in a large saucepan over medium heat to simmering. Add the chopped broccoli and simmer, covered, until tender, about 15 to 17 minutes.

Step 3Puree the mixture with an immersion blender right in the saucepan, or in a food processor in one or two batches, transferring each batch to a clean saucepan or warm tureen. Stir in the salt and pepper.

Step 4Spoon into serving bowls and finish with a squeeze of lemon juice and a sprinkle of Parmesan, if desired.

Each serving (with cheese):
63 calories; 7 grams protein; 8 grams carbohydrates; 4 grams fiber; 1 gram fat; 1 gram saturated fat; 2 mg. cholesterol; 892 mg. sodium.
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