Broccoli and Leek Cream Soup | Carlo Florence chef

Ingredients

• 1 kg broccoli (florets + cleaned stems)
• 1 shallot
• 1 leek (white part only)
• 1 medium potato (160–180 g)
• 1 litre vegetable broth
• Extra-virgin olive oil
• Salt, pepper
• Parmigiano Reggiano, to serve
• Prepare the broccoli Separate the florets. Peel the stems to remove the fibrous outer layer, then slice them thinly.
• Build the base Heat 2 tablespoons of olive oil in a pot. Add the finely sliced shallot and leek. Sweat on low heat for 8–10 minutes until soft, without browning.
• Add the stems Add the sliced broccoli stems and cook for 3–4 minutes to soften and develop flavour.
• Add potato and broth Stir in the potato cut into small cubes. Pour in 1 litre of hot vegetable broth and bring to a boil.
• Cook the florets Add the broccoli florets. Cover with the lid slightly ajar and cook for 15–18 minutes. Remove 6–8 nice florets and keep them aside for garnish.
• Blend Blend thoroughly until silky smooth. Adjust the consistency with a little extra hot water if necessary. Season with salt and pepper.
• Serve Pour the broccoli and leek cream into bowls. Add the reserved florets, a drizzle of olive oil and a sprinkle of freshly grated Parmigiano Reggiano.
• First courses