Creamy Roasted Broccoli Soup

Yield: 6 servings

2 pounds broccoli—cut into 1-inch florets, stems reserved for another use

4 tbsp Sicilian Lemon Olive Oil

Roasted Garlic Sea Salt

Freshly ground pepper

1 large shallot, minced

5 cloves of garlic, minced

2 cups spinach

2 tbsp Parmesan Asiago Dipper

1 cup heavy cream

3 cups chicken broth

1 tsp lemon zest

1 tbsp lemon juice

Croutons, for serving

1. Preheat the oven to 400°. In a small roasting pan, toss the broccoli with 3 tablespoons olive oil and season with salt and pepper. Roast for 20 minutes, or until tender.

2. In a large pot heat the remaining olive oil over medium high heat. Add the shallots and cook for 3-5 minutes until translucent. Add the garlic and cook another 30 seconds. Stir in the broccoli, spinach and parmesan dipper. Add the chicken broth, bring to a boil, reduce heat and simmer for 10 minutes.

3. Using an emersion blender, or in batch in a blender, puree soup. Add back to the pot and stir in the cream, lemon zest and juice. Season to taste with salt and pepper.

4. Serve garnished with croutons and a drizzle of olive oil.