Creamy broccoli soup

Cut a head of garlic down the middle, coat with a little olive oil, wrap in foil and roast in the oven until soft and brown, at any normal temperature.

Cut the hard salami into small cubes and start it in a cold pan so it renders the most fat; cook until brown and crispy and remove to a plate.

Chop the onion and cook it in the rendered fat, adding oil if needed.

Cut the broccoli small, stems smaller than florets, and add; pour in the chicken broth right away so it does not brown; cook until tender.

The garlic roasts about an hour and a half at 400F / 200C, so roast it in advance.

Squeeze the roasted garlic out of its skins into the soup.

When the broccoli mashes against the side of the pan, add a little cream and boil until it thickens noticeably.

Puree with an immersion blender; boil down until thick.

Off the heat, add parsley leaves and spinach, grate in pecorino, and blend again with the heat off to keep the colour.

Taste; add more cheese for salt and a lot of pepper.

Serve topped with the crispy cured meat and any extra herbs.