Apples are the key to making a surprisingly creamy broccoli soup without any cream!
You’ll just have to trust me on this one.
The apple adds a light sweetness and tartness that makes any vegetal bitterness in broccoli disappear.
Elise Bauer
For more information on apple varieties, check out ourGuide to Apples.
The recipe comes from my friend Kathi who has been making this soup for her family for 30 years.
Peel the outer tough skin of the stems with a vegetable peeler.
Elise Bauer
Heat a thick-bottomed medium large (4-quart) saucepan on medium heat.
Melt the butter in the pan.
Add the onion and the apple and lower the heat to low.
Elise Bauer
Cover and cook for 10 minutes, until onions are translucent and apples are softened.
Add the broccoli florets and the chopped broccoli to the apple onion mixture.
Add the stock and the cider.
Elise Bauer
Tie up the thyme sprigs with kitchen string and add to the pot.
Add strips of lemon zest to the pot as well.
Increase the heat, bring to a boil, reduce the heat to maintain a low simmer, covered.
Elise Bauer
Cook for 20 to 25 minutes.
Return soup to the pot, reheat and adjust seasonings to taste.
Garnish with chopped fresh chives to serve.
Elise Bauer
Elise Bauer
