This recipe uses all of the broccoli: the florets (where most of the nutrition is) and the stems (filled with fiber). Make extra frico and store in an airtight container for up to 5 days. The frico makes a delicious appetizer on its own.
2 Tbsp olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 large bunch broccoli, cut into small florets, stems peeled and coarsely chopped
3 cups (24 fl oz/750 ml) chicken broth
1/2 cup (4 fl oz/125 ml) heavy cream
From the Organic Authority Files
Salt and freshly ground pepper
FOR THE PARMESAN-LEMON FRICO
1/2 cup (2 oz/60 g) grated Parmesan cheese
2 tsp grated lemon zest
In a large, heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until very soft, about 5 minutes. Add the broccoli, stir, and cook for about 2 minutes. Add 2 cups (16 fl oz/500 ml) of the broth, cover, and cook for 6 minutes. Remove from the heat and let cool slightly.
Working in batches, purée the soup in a blender or food processor with the remaining 1 cup (8 fl oz/250 ml) broth. Return to the pot and stir in the cream. Return the soup to a gentle boil and cook for 2 minutes. Season with salt and pepper. Keep warm over low heat.
To make the Parmesan-lemon frico, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, stir together the Parmesan and lemon zest. Transfer a heaping teaspoonful of the cheese mixture onto the prepared baking sheet and use your fingers to flatten the mound. Repeat with the remaining cheese mixture, placing the mounds 1 inch (2.5 cm) apart. Bake the frico until golden brown, 3–5 minutes. Let cool on the baking sheet, then carefully lift using a spatula.
Ladle the soup into bowls, top each with 2 frico, and serve.
Appears with permission from Williams-Sonoma Soup of the Day: 365 Recipes for Every Day of the Year. Recipes by Kate McMillan; photographs by Erin Kunkel. Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma Inc.