Categories: Soup

Ingredients

• 1 1/4 lbs. broccoli, broken into florets
• 1 large shallot, quartered
• 3 tbsp. olive oil
• 3 cups chicken stock
• 2 cups fresh spinach
• 1/2 cup grated Parm
• 1 tsp lemon zest plus 1 tbsp. juice

Directions

1. On baking sheet, toss broccoli, shallot and oil; season. Roast at 425, turning once, until charred in spots and crisp-tender, 25 minutes; reserve 1/2 cup small florets. In blender, puree roasted broccoli with stock, spinach, Parm, zest and juice. In pot, heat soup over medium until warm; season. Top with reserved florets.

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