I've made variations of this soup for a while now. I actually searched this blog for the recipe thinking I must have already posted it.It's different every time depending on what I have in the fridge or garden. Broccoli was on special at the supermarket today and the weather is a bit cool and wet so it seemed the ideal day for this soup for lunch.
My stick blender is broken so today's soup had a more 'chunky' texture. The food processor didn't give the same smoothness.
I didn't add the cream while cooking but we did have sour cream on the table to put in it.
I made a double recipe and froze some in snap lock bags for easy thawing at a later date.
Lemon and Broccoli Soup - recipe
50g unsalted butter
1 leek, ringed and sliced
2 cloves of garlic, crushed
1 broccoli head chopped
4 cups of vegetable stock
100g baby spinach leaves (I used silver beet and have also used frozen spinach in the past)
1 cup cream
1 tbsp lemon juice (I use a bit more)
Sea salt and backed pepper (check before adding this as the stock can be salty enough)
80g fresh ricotta cheese
Heat a deep, medium saucepan over a high heat. Add butter, leek and garlic and cook for about 5 minutes until tender.
Add broccoli and stock and bring to the boil and cook for 8-10 minutes or until the broccoli is tender. Add the spinach and cook for a further 1-2 minutes.
Hand blend the soup until smooth.
Stir in the cream, lemon juice, salt and pepper.
Ladle into bowls and top with ricotta to serve.
