VERY GREEN BROCCOLI SOUP

Steps:

• Cut the broccoli florets from the stems.
• Peel the tough outer skin from the stems and trim off the fibrous ends.
• Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2-inch pieces.
• Heat the olive oil and butter in a soup pot over medium-high heat until hot.
• Add the garlic and cook until light brown.
• Add the onion and celery, lower the heat to medium, and season with salt.
• Cook the vegetables slowly until tender, about 10 minutes.
• Regulate the heat so the vegetables cook without taking on color.
• Add the thyme and stir.
• Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil.
• Cook, uncovered, for about 3 minutes.
• Add the florets and continue to cook until very tender, about 7 minutes more.
• Stir in the spinach and lemon zest.
• The spinach will wilt into the soup.
• Puree the soup in a blender in small batches.
• (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat.
• Stir in the cream.
• Taste and adjust the seasoning with salt and pepper.
• Ladle into warm bowls and sprinkle a teaspoonful of Gremolata on top of each bowl.
• Pass the remaining Gremolata at the table.
• Variation with Gorgonzola Crostini: Another delicious garnish would be Gorgonzola crostini.
• If you make large ones, soup becomes dinner.
• Cut thin slices from good, crusty bread.
• Butter the slices on both sides and toast in a 375°F oven until brown and crisp on the outside but still soft within, about 12 minutes.
• Mash together equal amounts of Gorgonzola and unsalted butter (or to taste) and spread on the toasts.
• Return to a warm oven just before serving to allow the cheese to soften and warm, but not run.