Seared Broccoli & Potato Soup

Ingredients

1/2 cup of olive oil, plus more as needed.

2 heads of broccoli, about two pounds, separated into small florets, stems peeled and diced.

2 1/2 teaspoons of kosher salt, more to taste.

2 tablespoons of unsalted butter.

1 large Spanish onion, diced.

5 cloves of garlic, chopped. A half a teaspoon of black pepper, more for finishing.

1/4 teaspoon of red pepper flakes.

1/2 a pound of potatoes, peeled and thinly sliced.

1/4 teaspoon of finely grated lemon zest.

1 1/2 teaspoons of fresh lemon juice, or more to taste.

Grated Parmesan to finish

Flaky sea salt to finish.

In a large soup pot, heat two tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom o- of the pan in a single layer without overcrowding. Cook broccoli without moving it for about three to four minutes, or until dark brown on one side only. Leave the other side bright green. Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with one teaspoon of salt and set aside. Reduce heat to medium-low. Add butter and remaining two tablespoons of oil to pan. Add onions and garlic, black and red peppers, and a half a teaspoon of salt. Cook onion-garlic mixture until soft and translucent, about four minutes. Add potato to the pot with one quart of water and remaining one teaspoon of salt. Bring to a simmer, cover pot, and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again, and cook until tender, another five to 10 minutes. Add lemon zest and roughly puree soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper, and flaky sea salt.

Yields four to six servings.