Broccoli Soup With Garlic, Olive Oil and Parmesan

Submitted by Ceezie

"Another great recipe from FILIPPO BERIO Olive Oil"

 

• Ready In: 6hrs 15mins
• Ingredients: 10
• 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.