Ingredients:
2 large bunches of broccoli, or about 3 pounds
½ cup olive oil
8 cloves garlic, thinly sliced
2 teaspoons chopped fresh thyme
6 cups chicken or vegetable broth
1 tablespoon lemon juice
sea salt and freshly ground black pepper
toasted slices of French bread
Finely grated Parmesan cheese
Directions:
1. Cut the florets off the broccoli and again into smaller pieces, so that they are about 1-inch in diameter. Cut off and discard the bottom of the stems. Peel the remaining stems and slice them as thinly as you can.
2. Combine all the ingredients except for the salt, pepper, bread, and cheese in a 4-quart pot. Bring the soup to a simmer, cover it, and turn the heat down low enough to keep a slow simmer. Simmer for 1 hour.
3. Stir the soup with a spoon to break up the broccoli and season it with salt and pepper.
4. Serve with slices of bread at the table and pass around the cheese. It is nice to make garlic bread and put a slice in the center of each bowl before pouring the soup over.
Makes 8 servings