Cheesy Broccoli and Pea Soup

Ingredients

• 3 tablespoons olive oil
• 2 medium onions (12 ounces/340 g), chopped (about 2 cups)
• 1 teaspoon caraway seeds, lightly crushed
• 3 (10-ounce/280-g) bags frozen broccoli florets (about 9 cups)
• 6 cups (1.4 L) chicken stock or vegetable stock
• 2 ounces (55 g) finely grated Parmesan cheese (about ½ cup packed), plus the rind if available
• 1 (10-ounce/280-g) bag frozen peas (about 2 cups)
• 2 tablespoons fresh lemon juice
• 3 teaspoons kosher salt, divided, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• Buttered crusty toast, for serving

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onions, caraway seeds, 2 teaspoons salt, and black pepper.
2. Cook, stirring often, until the onions are golden and translucent, 10 to 12 minutes.
3. Add the broccoli, stock, and Parmesan rind, if using. Stir so the broccoli is mostly submerged. Cover and bring to a boil.
4. Reduce to a simmer and cook until the broccoli is very tender, 9 to 12 minutes.
5. Add the peas and cook just until heated through, about 1 minute. Remove and discard the Parmesan rind.
6. Purée the soup until smooth with an immersion blender, or carefully blend it in batches in a countertop blender.
7. Stir in the lemon juice, grated Parmesan, and remaining 1 teaspoon salt. Taste and adjust the seasoning. Serve with extra Parmesan, black pepper, and buttered crusty toast.