Broccoli Apple Soup

This broccoli soup is unexpectedly velvety without any cream since apples are used to give it body.

Ingredients :

• 3 or 4 stemmed broccoli heads in 1 huge bunch

• 3 tablespoons butter

• 1 cup yellow or white onion, thinly sliced or finely chopped

• 1 nice cooking apple, peeled, cored, and chopped (a non-tart apple such a Jonagold, Golden Delicious, or McIntosh)

• 3 cups chicken stock

• 1 cup of unfiltered apple juice or cider (hard cider is not acceptable)

• 4 sprigs lemon thyme or thyme

• 2 long strips lemon zest

• 1 tablespoon fresh chives, chopped, for garnish

STEPS :

     1. Prep the broccoli :

Separate the broccoli stems from the florets. Using a vegetable peeler, remove the rough outer skin of the stems. Cut the stems into rounds and coarsely chop (a micro chopper food processor is ideal for this stage).

     2. Cook the apple slices and onion slices in butter :

Heat a medium-sized (4-quart) thick-bottomed pot on medium heat. In the pan, melt the butter. Reduce the heat to low and add the onion and apple. Cook for 10 minutes, or until the onions are transparent and the apples are softened.

     3. Broccoli, stock, cider, thyme, and lemon zest should be added :

To the apple onion combination, add the broccoli florets and chopped broccoli. Pour in the stock and cider.

Tie the thyme sprigs together with kitchen twine and place them in the pot. Add lemon zest strips to the saucepan as well.

Increase the heat, bring to a boil, then reduce to a low simmer, covered. around 20 to 25 minutes for cooking.

     4. Purée soup :

Take the pan off the heat. Remove the thyme and lemon peels from the soup and set aside! Purée the soup in batches, filling the blender bowl no more than one-third full at a time.

     5. Adjust seasonings :

Reheat the soup in the pot and adjust the seasoning to taste. To serve, garnish with chopped fresh chives.