-
1
Cut the broccoli florets from the stems.
-
2
Peel the tough outer skin from the stems and trim off the fibrous ends.
-
3
Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
-
4
Heat the olive oil and butter in a soup pot over medium-high heat until hot.
-
5
Add the garlic and cook until light brown.
-
6
Add the onion and celery, lower the heat to medium, and season with salt and pepper.
-
7
Cook the vegetables slowly until tender, about 10 minutes.
-
8
Regulate the heat so the vegetables cook without taking on color.
-
9
Add the thyme and stir.
-
10
Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil.
-
11
Cook, uncovered, for about 3 minutes.
-
12
Add the florets and continue to cook until very tender, about 5 minutes more.
-
13
Puree the soup in a blender in small batches.
-
14
Add some of the spinach and some of the lemon zest to each batch and then puree it.
-
15
(The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
-
16
Return the soup to the pan and reheat over gentle heat.
-
17
Stir in the cream.
-
18
Taste and adjust the seasoning with salt and pepper.
-
19
Keep warm.
-
20
Chef's Note: When I plan on finishing a dish with the addition of a dairy product, as I do here with cream, I often add a dairy product early in the cooking, too, as I do with the butter in the initial cooking of the vegetables.
-
21
It melds the flavors.
