Broccoli Soup with Smoked Paprika & Big Croutons

Directions

1. Position a rack inthe middle of the oven and preheat the oven to 425°F (220°C).

2. Slice the broccoli to separate the stalks from the crowns. Trim ½ inch (1.3cm) from the bottom of the stalks, then peel the outer layer until you reach the moist, brighter green, tender inside. (Compost the scraps.) Cut the stalks into 1-inch (2.5cm) pieces, and cut the crowns into 1- to 1½-inch (2.5cm to 4cm) florets, keeping the two piles separate.

3. Take about 2 cups (150g) of the florets, reserving the rest, and in a medium bowl toss them with 1 Tbsp of the olive oil and ¼ tsp of the salt. Transfer them to one side of a large sheet pan. In the same bowl, toss the bread cubes with 2 Tbsp of the oil, ¼ tsp of the smoked paprika, and ¼ tsp n of the salt. Spread them on the other side of the sheet pan.

4. Roast, shaking once or twice, until the croutons are crisp and golden and the broccoli is starting to brown and char, 12 to 15 minutes. Let cool on the pan and reserve for serving.

5. Meanwhile, in a large pot, heat the remaining 3 Tbsp oil over medium heat until it shimmers. Add the onion, garlic, rosemary, pepper flakes, remaining 1 tsp salt, and remaining ¼ tsp smoked paprika and stir to coat. Cover the pot and cook until the onion is soft and starting to take on color, 6 to 8 minutes.

6. Add the broccoli stalks and potato and stir to coat in the oil. Add the water, increase the heat to high, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the potatoes and broccoli stalks are fork- tender, 10 to 12 minutes.

7. Add half the remaining broccoli florets and cook until bright green and tender, 3 to 5 minutes. Add the lemon juice and tahini. Remove the rosemary stem. Working in batches if needed, transfer the soup to a blender, being careful not to fill it more than halfway, remove the center cap from the blender lid, cover it with a clean kitchen towel, and puree until smooth. (Alternatively, remove from the heat and puree in the pot with an immersion blender). Taste and season with more salt and lemon juice if needed.

8. Pour the soup back into the pot (if you used a standing blender), return the heat to low, add the remaining broccoli florets, and cook until the florets are bright green and tender, 3 to 5 minutes.

9. Divide the soup among serving bowls. Top with the croutons, roasted broccoli, a drizzle of olive oil, and a sprinkling of smoked paprika.