Method
1. To begin making this white bean soup, preheat your oven to 400 degrees (~ 200°C)
2. Cut florets away from stems, then peel & chop stems. Set stems aside for later.
3. Place on a baking sheet along with 4 cloves of peeled garlic
4. Drizzle with olive oil and toss to make sure everything is coated
5. Roast until browned at edges - 20 min
6. Place the chopped broccoli stalks and shallots into a large saucepan, along with one tablespoon of olive oil over medium heat
7. Cook, stirring frequently for about three minutes or until the vegetables are softened
8. Add the chicken stock and beans, cover and bring to a boil
9. Turn down the heat to low, cover, and cook for an additional 15 minutes
10. Add the roasted broccoli and garlic to the soup
11. Use an immersion blender to puree the mixture to your desired consistency
12. Add cream and taste. Add a pinch of salt and ground black pepper if necessary
13. Garnish with fresh parsley
14. Serve