50gms butter
1 leek, rinsed and sliced
2 cloves of garlic, crushed
1 head broccoli, chopped
500ml vegetable stock
100g baby spinach leaves
100ml single (pouring) cream
15 ml lemon juice
Sea salt and cracked black pepper
80gms fresh ricotta

Heat a deep, medium saucepan over high heat. Add the butter, leek and garlic and cook, stirring, for 5 minutes or until the leek is tender. Add the broccoli and stock, bring to a boil and cook for 8-10 minutes or until the broccoli is tender. Add the spinach and cook for another 1-2 minutes. Use a hand-held blender to blend the soup until smooth. Stir in the cream, lemon juice, salt and pepper. Ladle into bowls and top with ricotta to serve.

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