From 'Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
2 bunches broccoli (about 3 lbs)
1/2 cup olive oil
8 cloves garlic, sliced
2 tsp chopped fresh thyme or 1/2 tsp dried
6 cups good quality vegetable broth
2 tbsp fresh lemon juice
salt and freshly ground black pepepr, to taste
1/4 cup dry white wine (or equal amount of vinegar)
toasted slices of french bread, for serving
freshly grated Parmesan cheese, optional, for serving
Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on low for 5-6 hours. Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmeson cheese.
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