Roast Broccoli Soup

Directions

1. Cut broccoli into florets and sliced stems. Toss in olive oil, garlic, salt, and pepper. Roast broccoli at 350℉ for 15 minutes.
2. Boil roasted broccoli florets and stems in 6 cups of chicken broth on the stove. Cook until sliced stems can be easily pierced with a knife. Remove from heat and allow mixture to cool.
3. Puree mixture in a blender until smooth.
4. Possible additions: sour cream and fried shallots for garnish