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1
Cut the broccoli florets from the stems.
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2
Peel the tough outer skin from the stems and trim off the fibrous ends.
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3
Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2-inch pieces.
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4
Heat the olive oil and butter in a soup pot over medium-high heat until hot.
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5
Add the garlic and cook until light brown.
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6
Add the onion and celery, lower the heat to medium, and season with salt.
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7
Cook the vegetables slowly until tender, about 10 minutes.
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8
Regulate the heat so the vegetables cook without taking on color.
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9
Add the thyme and stir.
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10
Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil.
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11
Cook, uncovered, for about 3 minutes.
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12
Add the florets and continue to cook until very tender, about 7 minutes more.
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13
Stir in the spinach and lemon zest.
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14
The spinach will wilt into the soup.
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15
Puree the soup in a blender in small batches.
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16
(The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat.
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17
Stir in the cream.
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18
Taste and adjust the seasoning with salt and pepper.
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19
Ladle into warm bowls and sprinkle a teaspoonful of Gremolata on top of each bowl.
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20
Pass the remaining Gremolata at the table.
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21
Variation with Gorgonzola Crostini: Another delicious garnish would be Gorgonzola crostini.
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22
If you make large ones, soup becomes dinner.
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23
Cut thin slices from good, crusty bread.
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24
Butter the slices on both sides and toast in a 375u00b0F oven until brown and crisp on the outside but still soft within, about 12 minutes.
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25
Mash together equal amounts of Gorgonzola and unsalted butter (or to taste) and spread on the toasts.
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26
Return to a warm oven just before serving to allow the cheese to soften and warm, but not run.
