The Science Backed Trick for The Silkiest Greenest Broccoli Soup Ever

Ingredients

• 4 quarts (3.8L) cold water, divided
• 4 teaspoons(12g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume
• 1 teaspoon (6g) baking soda
• 1 pound (450g) broccoli crowns (about 2 crowns), half cut into 2-inch pieces, half cut into 1-inch florets, divided
• 1 leek (6 ounces; 170g), white and light green parts washed and finely chopped; dark green tops sliced crosswise into thin rounds and washed thoroughly
• 2 cups loosely packed fresh parsley leaves and tender stems (1 ounce; 30g), roughly chopped
• 6 tablespoons (90ml) vegetable oil, divided
• 1 teaspoon freshly ground black pepper
• 2 medium cloves (10g) garlic, grated
• 1 teaspoon (6g) chicken bouillon paste, such as Better Than Bouillon (optional, see notes)
• 1 tablespoon (15ml) fish sauce
• 4 ounces (115g) snap peas, trimmed and halved crosswise on a bias
• Extra-virgin olive oil, for serving
• Lemon wedges or white wine vinegar, for serving

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