Melissa Clarks Seared Broccoli and Potato Soup

Ingredients

• 1/2 cup olive oil, plus more as needed
• 2 pounds (2 heads) broccoli, separated into small florets, stems peeled and diced
• 2 1/2 teaspoons kosher salt, more to taste
• 2 tablespoons unsalted butter
• 1 large Spanish onion, diced
• 5 cloves garlic, chopped
• 1/2 teaspoon black pepper, more for finishing
• 1/4 teaspoon red pepper flakes
• 1/2 pound potatoes, peeled, and thinly sliced
• 1/4 teaspoon finely grated lemon zest
• 1 1/2 tablespoons fresh lemon juice, more to taste
• Grated or shaved Parmesan, to finish (optional)
• Flaky sea salt, to finish

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