members recipes

Ingredients
Serves 4

1 litre of vegetable stock
1 large head of broccoli, cut into florets
1 med• potato, peeled and diced
1 med• onion, finely chopped
1 large clove of garlic, finely chopped
2 heaped tbsps of mascarpone
1-2 tbsp of extra virgin olive oil
A little nutmeg and plenty of black pepper to season

Method
1. In a large saucepan or casserole, heat the olive oil gently and add the onion and garlic to the pan. Fry over a gentle heat till soft but not browned.
2. Add the broccoli then fry gently for another 5 minutes before adding the potatoes and vegetable stock. Season with a little bit of nutmeg and plenty of black pepper.
3. Cover and cook over a gentle heat for approx. 10 -12 minutes (make sure the potatoes are cooked through).
4.Reserve a few broccoli florets then pour the soup into a blender or food processor and add the mascarpone cheese. Blend/process at high speed till smooth and creamy.
5. Reheat gently if necessary.