A creamy first course, made with healthy, seasonal ingredients. Puréed broccoli soup is quick to make and perfect for warming up those cold winter evenings.

Ingredients for 4 people
Potatoes, 300 g
Broccoli, 400 g
Leek, 1
Water, 600 ml (or vegetable stock)
Extra virgin olive oil, 3 tablespoons
Fine salt, to taste
Pepper, to taste

Preparation
Clean the leek and cut it into thin slices. Wash the potatoes thoroughly and dice them. Then get the broccoli: wash it, remove the stalks and divide it into florets. Gently heat the extra virgin olive oil in a large saucepan and lightly fry the leek over a low heat. After about 10 minutes, add the potatoes and broccoli, brown everything for a few minutes, then add the water and salt, cover with a lid and cook over a low heat for about 20 minutes. When the vegetables are cooked, blend them with a hand-held blender and add a pinch of pepper. Plate up, add a drizzle of extra virgin olive oil and serve with croutons or slices of toast.
For an even more delicious puréed soup, you can use vegetable stock instead of water.