Sometimes, the best things in life are the simplest.
This soup is a fabulous example. Prep broccoli. Boil. Add lemon juice and soy sauce. Puree.
You can make this soup as thick or thin as you want, depending on how much broccoli you use. There’s a slight acidic kick from the lemon and a hint of umami from the soy sauce. Basically, I think this super simple concoction just tastes like pure goodness.
Serve steaming hot, topped with small mounds of chopped tomatoes and starchy corn kernels cut directly off the cob plus generous sprinklings of parmesan cheese and maybe another squeeze of lemon.
I did an initial peeling of most of the outside broccoli skin, but left most of the inner skin on–this won’t matter after the broccoli is boiled until tender and then pureed beyond recognition.
I didn’t have a parmesan rind to add to broccoli, but I did top my soup with two different types of cheese–shredded and grated parmesan. Add the cheese immediately after serving the soup for a melty, French-onion-soup-cheese-topping-like texture on top. My toppings of corn and tomatoes were taken from the fridge and I think the contrast of the chilled vegetables to the hot soup was a-mazing.
Of course, you could top this soup with anything. (Chickpeas! Squash! More broccoli! Different cheeses!)
Broccoli & Parmesan Soup
Riffed on a recipe originally from Stone Soup
2 heads broccoli, chopped including tender stalks
1 small piece of parmesan rind, optional, + shaved parmesan to serve
1 tablespoon soy sauce
1 tablespoon lemon juice
1. Bring 2 cups water to boil in a medium saucepan.
2. Add broccoli, parmesan rind, if using and soy sauce.
3. Cover and simmer rapidly for about 8 minutes or until broccoli is tender.
5. Taste and season with salt, pepper and lemon juice. Serve with extra parmesan sprinkled over the top.