Potage Morgh o Broccoli (پوتاژ مرغ و بروکلی) — Velvety Chicken and Broccoli Soup

• 450 gChicken breast, boneless skinless (cut into 2 cm cubes)
• 450 gBroccoli florets (from about 1 large head; cut into bite-size florets)
• 200 gOnion (finely diced)
• 12 gGarlic (about 4 cloves, finely minced)
• 30 mlOlive oil (about 2 tbsp)
• 1000 mlChicken broth (low-sodium preferred)
• 180 mlHeavy cream (warmed to room temperature)
• 30 mlLemon juice (freshly squeezed, plus extra to taste)
• 20 gParsley (finely chopped)
• 7 gSalt (about 1 1/4 tsp, adjust to broth salinity)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)

Instructions

1. 1

   Warm a heavy pot over medium heat for 2 minutes, then add olive oil. Add diced onion with 2 g of the salt and cook 8–10 minutes, stirring often, until soft and translucent but not browned. Add minced garlic and cook 45–60 seconds until fragrant, lowering heat if it starts to color.

2. 2

   Add the cubed chicken breast to the pot and increase heat to medium-high. Stir and cook 4–6 minutes until the outside turns opaque. Add black pepper and the remaining salt, then pour in the chicken broth. Scrape the bottom of the pot to release any flavorful bits and bring to a gentle boil.

3. 3

   Reduce to a steady simmer (small bubbles) and cook 10 minutes, partially covered, until the chicken is cooked through (74°C/165°F in the thickest piece). Add broccoli florets, return to a simmer, and cook 6–8 minutes until broccoli is tender and bright green, not olive-colored.

4. 4

   Turn off the heat and let the soup stand 5 minutes to cool slightly for safer blending. Using an immersion blender, blend 1–2 minutes until very smooth and velvety. If using a countertop blender, blend in batches, filling only halfway and venting the lid; blend 30–45 seconds per batch.

5. 5

   Return the pot to low heat. Stir in the warmed heavy cream and heat gently 3–4 minutes until steaming, avoiding a boil to keep the texture silky. Remove from heat, then stir in lemon juice. Taste and adjust with extra lemon juice or up to 1 g more salt if needed.

6. 6

   Ladle into warm bowls and finish each serving with chopped parsley. For the best aroma, add parsley right before serving. If the potage thickens as it sits, loosen with 60–120 ml hot broth or water, stirring over low heat for 1–2 minutes until it returns to a creamy, pourable consistency.