Spinach and Broccoli Soup
Serves 4
INGREDIENTS
2 tablespoons olive oil
50 g/2 oz butter
1 onion, diced
1 garlic clove, chopped
2 potatoes, chopped
250 g/8 oz broccoli, chopped
300 g/10 oz spinach, washed and chopped
900 ml/1/1/2 pints Chicken orVegetable Stock
125 g/4 oz Gorgonzola cheese, crumbled into small pieces
juice of 1/2 lemon
1/2 teaspoon grated nutmeg
salt and pepper
75 g/3 oz toasted pine nuts, to garnish
warm crusty bread, to serve
Spinach and Broccoli Soup
heat the oil and butter in a saucepan, add the onion and garlic and saute for 3 minutes.
add the chopped potatoes, broccoli, spinach and stock, bring to the boil and simmer for 15 minutes.
add the Gorgonzola to the soup with the lemon juice, nutmeg and salt and pepper to taste. This soup can be liquidized or left with chunky
pieces according to taste. Garnish with the toasted pine nuts and serve with warm crusty bread.
