CHEESY BROC­COLI AND PEA SOUP

Better Homes & Gardens - - Healthy -

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

TO RE­HEAT.

LIND­SAY MAIT­LAND HUNT

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