Ingredients

1 pound of broccoli

　　6 cups water

　　1 1/2 teaspoons salt, or to taste

　　3 fresh parsley sprigs

　　3 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled

　　1 Turkish or 1/2 California bay leaf

　　1/2 pound parsnips, peeled, halved lengthwise, and cut into 1/2-inch-thick slices

　　1 cup chopped onion (1 medium)

　　1 cup low-sodium chicken broth

　　1/4 teaspoon black pepper, or to taste

　　1/8 teaspoon freshly grated nutmeg, or to taste

　　

Special Equipment

cheesecloth; kitchen string

　　

Step 1

Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slices. Cut remaining broccoli into 2-inch-wide florets.

　　

Step 2

Bring water to a boil in a 4-quart heavy pot, then add broccoli and 1 teaspoon salt and boil, uncovered, until broccoli is just tender, about 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, reserving cooking water in pot, then drain broccoli.

　　

Step 3

Wrap parsley, thyme, and bay leaf in a small square of cheesecloth and tie into a bundle to make a bouquet garni. Add to reserved cooking water along with parsnips, onion, and chicken broth and simmer, covered, until parsnips are very tender, 25 to 30 minutes.

　　

Step 4

Discard bouquet garni and reserve 1 cup cooking liquid, then purée remaining soup with broccoli, in batches if necessary, in a blender until smooth (use caution when blending hot liquids). Transfer puréed soup to another pot and thin to desired consistency with reserved cooking liquid. Stir in pepper, nutmeg, and remaining 1/2 teaspoon salt (or to taste) and bring to a simmer over moderate heat, stirring occasionally.

　　

Nutrition Per Serving

Each serving contains about 53 calories and less than 1 gram fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.