Broccoli and Provolone Soup With Crispy Fricos

Ingredients

• For the frico
• 4 ounces BelGioioso Mild Provolone, finely grated (about 1 cup)
• Freshly cracked black pepper, to taste
• For the soup
• 2 large heads broccoli, cut into small florets
• 1 tablespoon olive oil, divided
• 1 ½ teaspoons kosher salt, divided, plus more to taste
• 2 garlic cloves, peeled and minced
• ½ cups leeks (white parts only), sliced thinly and thoroughly washed
• 1 small parsnip, grated (about ½ cup)
• 1/2 teaspoon freshly cracked pepper
• 1/3 cup all-purpose flour
• 2 cups vegetable stock
• 2 cups milk of your choice
• 2 cups BelGioioso Medium Provolone, shredded

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