Plenty of Parmesan makes the soup rich and savoury. Don’t forget some good, crusty bread to wipe your bowl clean!

Serves
8

Preparation

10min

Cooking

1hr
10min

Skill level

Easy
By
Average: 2.9 (47 votes)
Yum

Combine the olive oil and garlic in a 6- to 8-quart (5.7 to 7.5 L) Dutch oven and sauté over very low heat for 3 to 5 minutes, stirring occasionally, until the garlic softens and starts to turn golden.

Add the broccoli to the pot, season with salt and pepper, and stir to coat with the oil. Cover, turn the heat as low as it will go, and cook for about an hour, gently stirring from time to time, until the broccoli yields when you press it with the back of a wooden spoon. The garlic and broccoli will probably brown a little — don’t worry, this is a good thing.

Add the chicken stock and simmer for 5 minutes. Turn off the heat and let the soup cool a bit.

Puree half of the soup (see Note) using a blender or food processor. Pour the pureed soup back into the pot and add the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Cool slightly, transfer to lidded containers, and refrigerate for up to 5 days.

The day of: Reheat gently on the stove over low heat, adding another squeeze of lemon juice. Serve with plenty of crusty bread.

 

Note

• Find Roy’s Broccoli Cooked Forever recipe here.

• To Puree or Not to Puree: If I’m in a rush, I sometimes skip pureeing. If I want to be fancy, I puree all of the soup and dollop a little crème fraîche on top.

 

Recipe from Food 52 A New Way To Dinner by Amanda Hesser and Merrill Stubbs (Ten Speed Press, hb, $59.99). Read more about the book here

Ingredients

  • ½ cup extra-virgin olive oil
  • 6 fat cloves garlic, smashed
  • 1.8 kg (4 lbs) broccoli, cut into florets and stems trimmed, peeled, and chopped
  • Kosher salt and freshly ground black pepper
  • 8 cups homemade or low-sodium chicken stock
  • ½ cup (150 g) grated Parmesan
  • Juice from 1 or 2 lemons
  • Crusty bread, for serving

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Combine the olive oil and garlic in a 6- to 8-quart (5.7 to 7.5L) Dutch oven and sauté over very low heat for 3 to 5 minutes, stirring occasionally, until the garlic softens and starts to turn golden.

Add the broccoli to the pot, season with salt and pepper, and stir to coat with the oil. Cover, turn the heat as low as it will go, and cook for about an hour, gently stirring from time to time, until the broccoli yields when you press it with the back of a wooden spoon. The garlic and broccoli will probably brown a little—don’t worry, this is a good thing.

Add the chicken stock and simmer for 5 minutes. Turn off the heat and let the soup cool a bit.

Puree half of the soup (see Note) using a blender or food processor. Pour the pureed soup back into the pot and add the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Cool slightly, transfer to lidded containers, and refrigerate for up to 5 days.

The day of: Reheat gently on the stove over low heat, adding another squeeze of lemon juice. Serve with plenty of crusty bread.

 

Note

• Find Roy’s Broccoli Cooked Forever recipe here.

• To Puree or Not to Puree: If I’m in a rush, I sometimes skip pureeing. If I want to be fancy, I puree all of the soup and dollop a little crème fraîche on top.

 

Recipe from Food 52 A New Way To Dinner by Amanda Hesser and Merrill Stubbs (Ten Speed Press, hb, $59.99). Read more about the book here