Broccoli Parmesan soup

Here's a recipe I found at Food52, but ended up adjusting a little. Dante enjoyed it, and we liked it well enough, but Titus refused to even try it. He's having a hard time with food in general right now, and rarely eats when and what we eat.  Oh well. I hope - and think - he'll grow out of it soon.

Broccoli Parmesan soup

500 gram broccoli
2-4 garlic cloves, crushed
2 anchovies
3-4 tbsp olive oil
1000 ml chicken stock (or water and a little bit of concentrated stock)
2 large handfuls grated Parmesan, about 200 ml
Lemon zest & juice to taste

Start by cutting the broccoli into large florets. Peel the stem and cut that into small pieces as well. Blanch for five minutes in boiling water, then drain.

Meanwhile, heat the oil in a large pot. Fry the garlic and anchovies on low-medium heat. The anchovies will fall apart. When the garlic starts to become slightly golden, add the drained broccoli. Cover with a lid and cook on very low heat for one hour.

When it's done, it should be very easy to mush the broccoli with a spoon. Add the chicken stock, and cook for five minutes. Purée the soup - I use an immersion blender, and then add the parmesan, lemon zest and lemon juice. Season if you want to, then serve with a tasty bread.