YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: 30 minutes
• 2 pounds broccoli
• 4 tablespoons melted duck fat or avocado oil, divided
• 2 leeks, cleaned and sliced crosswise
• 1 teaspoon salt
• 4 cloves garlic, chopped
• Zest of 1 lemon, grated or cut into fine strips
• 4 to 5 cups Chicken Broth or Veggie-Herb Broth
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil, plus more for garnish
01 Preheat the broiler to high and position an oven rack about 6 inches below the flame.
02 Cut the broccoli heads into large florets. Slice the stems into ½-inch-thick rounds and set aside for use in Step 4.
03 Toss the florets with 3 tablespoons of the duck fat and place under the broiler. Broil for about 10 minutes, without stirring, until the broccoli is browned.
04 While the broccoli is broiling, heat the remaining tablespoon of duck fat in a large pot over medium heat. When the fat is hot, add the leeks, broccoli stems, and salt. Sweat the veggies for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
05 Add most of the lemon zest (reserve some for garnish), the broccoli florets, and 4 cups of the broth to the pot. Bring to a simmer, cover, and simmer over medium heat for 15 minutes, or until the broccoli is very soft.
06 Add the lemon juice and olive oil. Puree the soup in batches in a blender or with an immersion blender, adding up to 1 cup more broth if necessary to achieve the desired consistency. Garnish with the reserved lemon zest and a drizzle of olive oil.