Broccoli Soup With Garlic, Olive Oil and Parmesan

Another great recipe from FILIPPO BERIO Olive Oil

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 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 white 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)

Directions

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.