Broccoli Bisque With Gremolata

Cut the broccoli florets into 1-inch pieces. Peel the broccoli stems and cut them into 1-inch pieces as well. Heat the olive oil in a heavy saucepan and cook the onion until very soft and translucent, about 4 to 5 minutes over medium heat. Add the broccoli and cook for another minute. Add the potatoes, broth, and lemon juice and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes until the broccoli and potatoes are tender. Use a hand blender and puree the mixture until very smooth. Season with salt and pepper, and keep warm.

Combine the parsley, lemon zest and garlic on a cutting board and chop together until very fine. Serve the soup in bowls topped with a sprinkling of the gremolata.