Broccoli Soup With Garlic, Olive Oil And Parmesan - cooking recipe

Ingredients

2 bunches broccoli (about 3 pounds)
1/2 cup filippo berio olive oil
8 garlic cloves, sliced (this sounds like a lot, but it mellows beautifully with slow-cooking)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
6 cups good-quality vegetable broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
salt & freshly ground black pepper, to taste
toasted slices French bread, for serving
freshly grated parmesan cheese, for serving (optional)

Preparation

Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 5 to 6 hours.
Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan cheese.