This delightful soup is totally new and different…and super easy. Lemon Broccoli Soup with Parmesan is a winner in The Kellie Kitchen.
Course dinner, lunch
Keyword broccoli, chicken soup, lemon broccoli
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author The Kellie Kitchen
stick blender is helpful
1cupheavy whipping cream
1cupshredded Parmesan cheese
2-4tbsplemon juice(juice of half a lemon)
Salt and pepperto taste
In a large stock pot over medium high heat add the broccoli florets and chicken stock. Broccoli will not be covered. Cover the pot and bring to a rapid boil, then turn down to steam for about 8 minutes or until broccoli is tender.
Remove the lid and test the broccoli, as it should be fork tender. Using a hand blender directly in the pan (or a potato masher) blend and mash the broccoli into the chicken stock.
Next add the cream, lemon juice, and parmesan cheese. Stir and heat through to melt the cheese. Sprinkle in the glumannen and stir to fully combine.
Soup will thicken as it cools. Add salt and pepper to taste.
Serve with a sprinkle of Parmesan cheese over the top.
Glucomannen is not necessary, however I highly recommend adding this ingredient to thicken your soup.