Creamy CARAMELIZED BROCCOLI SOUP with Lemon Zest and Chile

Ingredients

8 tablespoons extra-virgin olive oil, plus more as needed

2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced

2½ teaspoons kosher salt, plus more to taste

2 tablespoons unsalted butter

1 large Spanish onion, diced

5 garlic cloves, chopped / teaspoon freshly ground black pepper, plus more for serving

¼ teaspoon red chile flakes 8 ounces potatoes, peeled and thinly sliced

¼ teaspoon finely grated lemon zest 1½ tablespoons fresh lemon juice, plus more to taste

Grated Parmigiano-Reggiano cheese, for serving

Flaky sea salt, for serving

Directions

1. In a large soup pot, heat

2 tablespoons of the olive oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without crowding.

Cook the broccoli without touching it (resist the urge to stir!) until it is dark brown on one side only (leave the other side bright green), 3 to 4 minutes. Transfer the broccoli to a large bowl, and repeat with the remaining broccoli, adding another 2 tablespoons oil for each batch (probably another 2 or 3 batches). When all of the broccoli has been browned, season it with 1 teaspoon salt.

2. Reduce the heat under the soup pot to medium-low. Add the butter and remaining 2 tablespoons oil. When the butter has melted, add the onion, garlic, pepper, chile flakes, and a 1/2 teaspoon of the salt. Cook the onion-garlic mixture until the onions are soft and translucent, about 4 minutes. Then add the potatoes, 4 cups of water, and the remaining 1 teaspoon salt. Bring to a simmer, cover the pot, and cook until the potatoes are just tender, 10 to 15 minutes.

Add the broccoli, cover again, and cook until it is tender, another 5 to 10 minutes.

3. Stir the lemon zest into the soup.

Using an immersion blender (or working in batches in a blender or food processor), coarsely puree the soup, leaving some small chunks for texture. Stir in the lemon juice. Finish with the grated cheese, a drizzle of olive oil, and a sprinkling of black pepper and flaky sea salt.