2 pounds broccoli—cut into 1-inch florets, stems reserved for another use
4 tbsp Sicilian Lemon Olive Oil
Roasted Garlic Sea Salt
Freshly ground pepper
1 large shallot, minced
5 cloves of garlic, minced
2 cups spinach
2 tbsp Parmesan Asiago Dipper
1 cup heavy cream
3 cups chicken broth
1 tsp lemon zest
1 tbsp lemon juice
Croutons, for serving
Preheat the oven to 400°. In a small roasting pan, toss the broccoli with 3 tablespoons olive oil and season with salt and pepper. Roast for 20 minutes, or until tender.
In a large pot heat the remaining olive oil over medium high heat. Add the shallots and cook for 3-5 minutes until translucent. Add the garlic and cook another 30 seconds. Stir in the broccoli, spinach and parmesan dipper. Add the chicken broth, bring to a boil, reduce heat and simmer for 10 minutes.
Using an emersion blender, or in batch in a blender, puree soup. Add back to the pot and stir in the cream, lemon zest and juice. Season to taste with salt and pepper.
Serve garnished with croutons and a drizzle of olive oil.