The apple adds a light sweetness and tartness that makes any vegetal bitterness in broccoli disappear. The result is a broccoli lover’s dream, a creamy, full bodied broccoli soup, without any cream! For more information on apple varieties, check out our Guide to Apples. The recipe comes from my friend Kathi who has been making this soup for her family for 30 years. She first got the idea from a 1979 cookbook, Cooking the Nouvelle Cuisine in America, by Michele Urvater and David Liederman. 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. Cook for 20 to 25 minutes.
