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Melissa Clark's Seared Broccoli and Potato Soup
Ingredients
  • ½ cup olive oil, plus more as needed
  • 2 pounds (2 heads) broccoli, separated into small florets, stems peeled and diced
  • 2 ½ teaspoons kosher salt, more to taste
  • 2 tablespoons unsalted butter
  • 1 large Spanish onion, diced
  • 5 cloves garlic, chopped
  • ½ teaspoon black pepper, more for finishing
  • ¼ teaspoon red pepper flakes
  • ½ pound potatoes, peeled, and thinly sliced
  • ¼ teaspoon finely grated lemon zest
  • 1 ½ tablespoons fresh lemon juice, more to taste
  • Grated or shaved Parmesan, to finish (optional)
  • Flaky sea salt, to finish
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