Ingredients:

• 1 ½ pound broccoli (about 9 c. chopped); cauliflower may be substituted for the broccoli, but if you do so omit the optional lemon juice and parmesan.
• 1 carton (1 qt.) chicken broth or vegetarian/vegetable broth
• ¾ tsp salt
• ¼ tsp ground white pepper
• optional – lemon juice from 1 lemon
• 2 tbsp grated Parmesan cheese (optional)

• Wash and trim broccoli, then coarsely chop
• Heat the chicken broth in a large saucepan over medium heat to simmering.
• Add chopped broccoli and simmer, covered, until tender – about 15-17 minutes
• Puree the mixture with immersion blender right in the saucepan or in a food processor
• Stir in salt and pepper
• Spoon into serving bowl and finish with squeeze of lemon juice and a sprinkle of Parmesan if desired