This bright-green soup is great to have on stand-by in the
freezer for those nights when you just don't feel like cooking, so
make a double batch and feel suitably well-prepared.
30 gmbutter, coarsely chopped1 tbspolive oil1leek, coarsely chopped1garlic clove, finely chopped1large floury potato (200 gm), such as sebago, gratedFinelygrated rind and juice of 1 lemon500 ml(2 cups) vegetable or chicken stock250 gmbroccoli (1 small head), chopped1½ cups(firmly packed) English spinach To serve:crème fraîcheHazelnut-garlic butter40 gmbutter, coarsely chopped30 gmroasted hazelnuts, coarsely chopped½small garlic clove, finely choppedFinelygrated rind and juice of ½ lemon
Heat butter and oil in a saucepan over medium-high heat until butter foams, add leek and garlic and sauté until tender (3-4 minutes). Stir in potato and rind, then add stock and 250ml water, season to taste, bring to the boil and cook covered until mixture thickens (2-3 minutes). Add broccoli and simmer until tender (4-5 minutes).
Meanwhile, for hazelnut-garlic butter, heat butter in a small saucepan over medium-high heat until foaming, add hazelnuts, garlic and rind and cook until fragrant (1-2 minutes). Remove from heat, season to taste and stir in lemon juice.
Add spinach to soup mixture, remove from heat, blend with a hand-held blender and season to taste with lemon juice, salt and pepper. Serve topped with a dollop of crème fraîche and warm hazelnut-garlic butter.