Very Green Broccoli Soup
"Has soup become too old-fashioned? I hope not, because I love making soup. It can be served in far more ways than in a bowl, too. At Tra Vigne, we use soups as sauces for pasta and rice and even as the foundation for a dish. For example, we might ladle this soup in the bottom of a deep plate and top it with a piece of roasted fish and steamed potatoes. Soups are one of the best things in the world to freeze. And if you are in a hurry, just cut everything into smaller pieces so they cook faster. This is a thick soup that would easily make a satisfying supper, especially if served with the Gorgonzola crostini suggested in the variation...."
INGREDIENTS
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1 1/2 pounds broccoli
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2 teaspoons finely chopped fresh thyme
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2 tablespoons extra-virgin olive oil
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5 cups chicken stock or canned low-salt chicken broth
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1 tablespoon unsalted butter
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2 cups packed spinach
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1 tablespoon minced garlic
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2 teaspoons freshly grated lemon zest
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1 cup diced onion (1/4-inch dice)
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1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)
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1/2 cup diced celery (1/4-inch dice)
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1/4 cup Gremolata
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Salt and freshly ground pepper
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