Broccoli Soup with Parmesan Crisps

By cirql8or

Ingredients

• 2 large heads of broccoli, thicker stems removed*
• 1 quart vegetable stock, simmering
• 4 tablespoons EVOO
• 1 cup Parmigiano-Reggiano, grated
• Kosher salt and freshly ground black pepper

Details

Adapted from health.discovery.com

Preparation

Step 1

Preheat oven to 375 degrees F. In a medium pot containing the hot stock, add the broccoli and cook over high heat until the broccoli is cooked through. While the soup is simmering, on a silpat mat placed on top of a sheet pan, place approximately 2 tablespoons of the parmigiano-reggiano. Shape each pile of cheese into strips then place into the oven until lightly colored.

Carefully puree the soup with the EVOO in either a blender or using a hand wand until smooth. Season to taste. Carefully remove the hot Parmesan crisps from the sheet pan, wrap around a rolling pin, or place into a large ladle and shape, allowing to cool. Plate with the soup. Serve immediately.
* The thick stem portions of broccoli can be peeled with either a peeler or sharp knife and eaten with a cruditplatter (raw veggie platter).