Broccoli Soup With Garlic, Olive Oil And Parmesan

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 bunches broccoli (about 3 pounds)
• 1/2 cup filippo berio olive oil
• 8 garlic cloves, sliced (this sounds like a lot, but it mellows beautifully with slow-cooking)
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 6 cups good-quality vegetable broth
• 1/4 cup dry wine
• 2 tablespoons fresh lemon juice
• salt & freshly ground black pepper, to taste
• toasted slices french bread, for serving
• freshly grated parmesan cheese, for serving (optional)

Recipe

• 1 cut off the broccoli florets and chop them. trim off the bottom 2 inches of each stem, peel them, and thinly slice. combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. cover and cook on low for 5 to 6 hours.
• 2 puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. season with salt and pepper. serve in bowls, passing the toast and parmesan cheese.