Creamy broccoli soup

Instructions

• Trim florets from broccoli stalks. Finely chop florets. Peel stalks, then finely chop. Slice garlic cloves in half. Coarsely chop onion. Heat oil in a large pot over medium heat. Add garlic and onion. Stir often until onion is softened, about 5 minutes. Add broccoli stalks. Stir in broth. Bring mixture to a boil, then cover and reduce heat to medium-low. Simmer, stirring occasionally, until stalks are tender, 6 to 8 minutes. Pour in milk. Bring mixture to a boil, stirring often. Add broccoli florets. Boil just until tender, 2 to 3 minutes. Remove from heat and stir in cilantro.

• Pour half of soup into a food processor fitted with a metal blade. Whirl until mixture is pureed, scraping down sides of bowl as necessary. Press through a sieve into another pot. Mash as much broccoli pulp as possible through sieve using the bottom of a soup ladle in a circular motion. This may seem time-consuming but it creates a nice texture. Discard any pulp that doesn't pass through the sieve. Puree remaining soup, them pour back into mixture. Heat soup over medium-high heat. stir often until hot, about 1 minute. Remove from heat. Stir in parmesan until melted. Ladle soup into bowls and serve immediately with Lacy Parmesan Crisps (below).