Ingredients and Weight:
- 1 head of broccoli (about 1 pound), chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven, sauté the onion and garlic in a little olive oil until softened.
- Add the chopped broccoli and sauté for another 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the broccoli is tender.
- Remove from heat and let cool slightly.
- Puree the soup using an immersion blender or in a regular blender until smooth.
- Stir in the heavy cream, Parmesan cheese, salt, and pepper to taste.
- Serve warm with additional Parmesan cheese and crusty bread.
Nutritional Information:
- Calories: 200 per serving
- Fat: 15 grams
- Protein: 10 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Creamy and flavorful
- Comforting and satisfying
- Easy to make and perfect for a quick weeknight dinner
User Comments:
- "This soup is so delicious and easy to make. I've made it several times now and it's always a hit."
- "I love that this soup is so healthy and packed with vegetables."
- "The Parmesan cheese and cream give this soup a rich and creamy flavor that is irresistible."
- "I've even used this soup as a base for other dishes, like pasta sauce and chicken pot pie."
- "This is the perfect soup for a cold winter day. It's warm, comforting, and filling."
Special Precautions and Tips:
- For a vegan version of this soup, substitute vegetable broth for chicken broth and omit the cream.
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches to puree it.
- Be careful not to overcook the broccoli, as it will become mushy.
