Ingredients

• 50 g butter
• 1 leek, washed and chopped
• 2 cloves of garlic, peeled and crushed
• 1 broccoli, chopped
• 4 cups broth
• 150 g spinach leaves
• 1 tablespoon lemon juice
• sea salt and freshly ground black pepper
• 1/2 cup liquid heavy cream
• 80 g ricotta cheese

Preparation

1. Set a deep medium saucepan on high heat. Add butter, leeks and garlic, cook stirring for 5 minutes until the leeks soften. Ingredients should turn translucent and not brown too much. Add broccoli and broth, cook until broccoli is soft, for about 8 minutes. Add spinach and cook for another minute.
2. Blend the soup into cream. Mix with lemon juice and season with salt and pepper. Before serving, heat well without boiling. Pour into bowls, add 2 - 3 tablespoons of warm cream each, on top arrange ricotta cheese and garnish with grated lemon zest. Serve with crispy bread.