Ingredients
- 2 lb broccoli
- 4 tbsp melted duck fat or avocado oil, divided
- 2 leeks, cleaned and sliced crosswise
- 1 tsp salt
- 4 cloves garlic, chopped
- 4 to 5 cups Chicken Broth or Veggie-Herb Broth
- 1 tbsp fresh lemon juice
- 1 tbsp 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.
Method
- Zest of 1 lemon, grated or cut into fine strips