A healthy, creamy soup with just a little mascarpone cheese to give it a luxurious, velvety texture. And the colour! It looks, and is, a bowl of delicious health. Served with a crusty buttered baguette. I really love soup Saturdays!
Ingredients:
I head romanesco broccoli, in florets
1 litre vegetable stock (cube is fine)
250g fresh spinach
good grating of nutmeg
1/4 tsp. salt
1/4 tsp. black pepper
100g mascarpone cheese
1 small clove garlic, chopped finely
little grating parmesan cheese
Method:
Pour the hot stock into a large pan and when boiling add the broccoli. Pop on a lid and cook on a medium heat for about 10 minutes, or until soft. Add the spinach in two batches, putting the lid on the pan so the spinach wilts into the soup.
Take the pan off the heat and use a hand blender to blitz the soup until its smooth. Put back on the heat and add the nutmeg and seasoning. Stir the mascarpone into the soup until it melts and keep the soup warm - do not boil.
Serve the soup with some bits of romanesco that have been pan fried with a little chopped garlic and a sprinkling of parmesan cheese. Delicious!
