lemon and broccoli soup #donnaHay

An easy, healthy and delicious lemon and broccoli soup adulterated from Donna Hay

You need for 4 fashionistas, 2 hungry blokes and 30 models
50g butter
1 leek, rinsed and sliced
2 cloves garlic, crushed
1 head broccoli, chopped
4 cups (1 litre) vegetable stock
100g baby spinach leaves
1 cup (250ml) single (pouring) cream
1 tablespoon lemon juice ( or a sliver of preserved lemon mashed up)
sea salt and cracked black pepper
80g fresh ricotta

• Slip out of Stella McCartney faux furry vest.
• Pull on Prada pajamas
• Pour a huge wine.
• Gulp.
• Get Bradly Cooper to chop the leek and garlics.
• Juice the lemon and smash preserved lemon.
• Now heat a deep, medium saucepan over high heat.
• Throw in the butter, leek and the garlic and cook, stirring, for 5 minutes or until the leek is as tender and soft as an Hermes bag
• Pour another vino. You need it this week.
• Toss in the broccoli and pour in the stock,
• Bring to the boil and cook for 8–10 minutes or until the broccoli is as soft as your skin with crème de la Mer
• Throw in the spinach and cook for another couple of minutes.
• Now find your hand-held blender to blend the soup until it’s as smooth as a Prada bag.
• Stir in the cream, lemon juice and season with salt and pepper.
• Pour into chic white bowls and accessorise with a dollop of ricotta.
• Serve with chunky bread and more wine.
• Yum.