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.
• 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.