Recipe by Laraine Perri
- 1 1/4 lbs. broccoli, broken into florets
- 1 large shallot, quartered
- 3 tbsp. olive oil
- 3 cups chicken stock
- 2 cups fresh spinach
- 1/2 cup grated Parm
- 1 tsp. lemon zest plus 1 tbsp. juice
On baking sheet, toss broccoli, shallot and oil; season. Roast at 425°, turning once, until charred in spots and crisp-tender, 25 minutes; reserve 1/2 cup small florets. In blender, puree roasted broccoli with stock, spinach, Parm, zest and juice. In pot, heat soup over medium until warm; season. Top with reserved florets.
Bright Idea: Tossing a handful of fresh spinach into the blender gives you that bright- green hue.