Broccoli-Potato Soup with Seared Florets

1. Sear Broccoli Florets

Heat two tablespoons of olive oil in a large soup pot over medium-high heat. Add about a third of the broccoli florets and sear them for 3-4 minutes per batch until they are dark brown on one side and bright green on the other. Once seared, transfer the florets to a big bowl and season them immediately with one teaspoon of kosher salt. Repeat this process with the remaining florets, adding more oil as needed.

2. Cook Aromatics

Reduce the heat to medium and add two tablespoons of olive oil and the butter to the same pot. Add the diced Spanish onion, chopped garlic, half a teaspoon of black pepper, red pepper flakes, and half a teaspoon of kosher salt. Cook, stirring occasionally, until the onions are soft and translucent, which should take about four minutes.

3. Cook Potatoes

Add the thinly sliced potatoes to the pot along with one quart of water and one teaspoon of kosher salt. Bring the mixture to a simmer and cook until the potatoes are tender, which will take about 10-15 minutes.

4. Add Broccoli and Cook

Add the seared broccoli to the pot, cover, and let it cook for another 5-10 minutes until the broccoli is tender.

5. Blend Soup

Stir in the lemon zest, and then use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, you can work in batches using a regular blender.

6. Finish Soup

Stir in the fresh lemon juice and adjust the seasoning with more salt if needed. Serve the soup hot, topped with a drizzle of olive oil, a sprinkle of grated Parmesan, a grind of black pepper, and a pinch of flaky sea salt.