Lentil and Broccoli Soup

Name: Lentil and Broccoli Soup
Yield: makes 8 generous servings
Ingredients: 1 pound (about 2 medium heads) broccoli; 1/3 cup extra-virgin olive oil, plus more for serving the soup; 2 medium Idaho potatoes (about 1 pound), peeled and cut into 1/3-inch cubes; 6 cloves garlic, peeled; 10 cups hot water; 3 bay leaves; 1 pound brown or green lentils; Salt; Freshly ground black pepper; 1/2 cup freshly grated Pecorino Romano cheese

December 9, 2011

This, like bean- and potato-based soups, can be made ahead, but will thicken a lot. The best bet, if you plan to make the soup in advance, is to reheat it slowly, adding water or stock as needed to restore the soup to its original thickness. And always check the seasoning of reheated soups before you serve them.

Recipe notes

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