Ingredients:
2 large heads of broccoli, thicker stems removed*
1 quart vegetable stock, simmering
4 tablespoons EVOO
1 cup Parmigiano-Reggiano, grated
Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F. In a medium pot containing the hot stock, add the broccoli and cook over high heat until the broccoli is cooked through.  While the soup is simmering, on a silpat mat placed on top of a sheet pan, place approximately 2 tablespoons of the parmigiano-reggiano.  Shape each pile of cheese into strips then place into the oven until lightly colored. 

Carefully puree the soup with the EVOO in either a blender or using a hand wand until smooth.  Season to taste.  Carefully remove the hot Parmesan crisps from the sheet pan, wrap around a rolling pin, or place into a large ladle and shape, allowing to cool.  Plate with the soup.  Serve immediately.

* The thick stem portions of broccoli can be peeled with either a peeler or sharp knife and eaten with a crudités platter (raw veggie platter).