Cream of Broccoli Soup

Directions

1. Melt 3 tablespoons of the butter in a large soup pot over medium-low heat. Add the onion, garlic, 1⁄4 teaspoon of the salt, and black pepper to taste.

2. Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.

3. Meanwhile, trim and discard the rough bottom ends of broccoli stalks. Slice the stalks off and cut them into pieces about 3cm long. Set aside.

4. Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets.

5. Add the chunks of broccoli stalk to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then promptly reduce the heat to medium-low and cover the pot.

6. Simmer until the broccoli stalks are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces.

7. Once the stalks are tender, add all of the florets to the pot, stir, cover, and cook until they’re bright green and easily pierced through by a fork, about 5 minutes. Remove the pot from the heat and add the remaining tablespoon of butter.

8. Use a stick blender to blend until completely smooth

9. Add 1 teaspoon lemon juice. Carefully taste (it’s hot) and adjust to taste—add more salt for more overall flavour (I usually add another 1⁄4 teaspoon), another teaspoon lemon juice for more brightness, and/or more black pepper for kick.

10. Divide the soup into bowls and garnish with a sprinkle of chives and grated parmesan, if desired. Serve. Leftover soup keeps well in the refrigerator for up to 4 days (you may want to wake up the leftovers with another squeeze of lemon). This soup will freeze well for several months.