A delicious, bright green soup that feels good all year round. Don’t shirk away from extra effort to zest the lemon – that’s what contributes to the soup it’s liveliness.
1 – 1.5 lbs broccoli
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 cup onion, chopped fine
1/2 cup diced celery
salt and freshly ground pepper to taste
2 teaspoons finely chopped fresh thyme
5 cups vegetable broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup heavy cream
roughly grated Parmesan for garnish
- Cut the broccoli florets from the stems. Use the stems as well – peel the outer skin chop up stems into 1/2-inch pieces.
- Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt. Cook the vegetables slowly until tender, about 10 minutes.
- Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 7 minutes more.
- Stir in the spinach and lemon zest. Cook for another five minutes until spinach is wilted.
- Puree the soup in a blender in small batches if needed.
- Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper.
- Ladle into bowls and sprinkle a teaspoonful of roughly grated Parmesan cheese on top and slivers of lemon zest