Roasted Broccoli Soup with Lemon & Parm

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    Roasted Broccoli Soup with Lemon & Parm

    Recipe by Laraine Perri

    • 4Servings

    Ingredients

    • 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

    Preparation

    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.