CHEESY BROCCOLI AND PEA SOUP
Save the rinds from Parmesan and other hard cheeses to add flavor to sauces, soups, and braises. Tightly wrap individual rinds in plastic wrap, store in a freezer bag, and freeze up to 6 months.
For a vegetarian riff on this veggie-centric soup, use purchased vegetable broth.
total time 35 min.
3 Tbsp. olive oil 2 onions, chopped (about 2 cups) 1 tsp. caraway seeds, crushed Kosher salt and freshly ground black pepper
3 10-oz. pkg. frozen broccoli florets or two 16-oz. pkg. frozen broccoli florets 6 cups chicken stock from Whole Poached Chicken with Bonus Stock, page 92, purchased chicken stock, or vegetable broth 2 oz. Parmesan cheese, finely grated (about 1/2 cup packed), plus the rind
1 10-oz. pkg. frozen peas 2 to 3 Tbsp. lemon juice Buttered toast
1. Heat oil in a 6-qt. stock pot or Dutch oven over medium-high. Add onions, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until onions are golden and translucent, 10 to 12 minutes.
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.
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 tsp. salt.
4. Serve soup topped with grated Parmesan, additional black pepper, and toast. Makes 6 servings. each serving 383 cal, 18 g fat,
26 mg chol, 939 mg sodium, 41 g carb, 8 g fiber, 12 g sugars, 18 g pro.
I TRANSFER LEFTOVER SOUP TO
[MICROWAVESAFE] GLASS JARS
SO I CAN STICK THEM STRAIGHT IN THE MICROWAVE
LINDSAY MAITLAND HUNT