Broccoli and apple cream

I love this broccoli and apple cream soup, a variation of

Ingredients · Servings 6

Method · 30 min

Wash the broccoli and cut it into florets.
Wash the zucchini, cut off the ends and chop it.
Peel and chop the onion. Clean and cut off the green part of the leek.
Peel the apples, remove the core and chop them.
Pour 2 tablespoons of extra virgin olive oil into a pressure cooker. Place it over heat uncovered. When the oil is hot, add the onion and leek. Reduce the heat slightly and stir briefly to prevent burning.
After a couple of minutes, add the broccoli, zucchini, and apple, and sprinkle with salt. Stir for a couple of minutes.
Add the water. How much? A couple of centimeters below the ingredients. Close the pressure cooker and, once the valve rises, cook for about 10-12 minutes—depending on your brand. Remove from the heat and, when the valve has dropped, remove the lid. Remove some of the water and set it aside. It's best to add it back in at the end if needed.
Pass it through a food mill or, if you're in a hurry, with a blender.
Add the remaining 3 tablespoons of extra virgin olive oil, the cream, and the lemon juice. Stir well or blend for a few seconds with an immersion blender and taste. Adjust the seasoning with salt, and if it's too thick, add a little of the cooking water.
Serve hot. Just before serving, place some tender broad beans and a few leaves of arugula and lamb's lettuce sprouts on top. Finish with a few drops of extra virgin olive oil.

Broccoli and apple cream soup recipe

Pour 2 tablespoons of extra virgin olive oil into a pressure cooker. Place it over heat uncovered. When the oil is hot, add the onion and leek. Reduce the heat slightly and stir occasionally to prevent burning.
Add the remaining 3 tablespoons of extra virgin olive oil, the cream, and the lemon juice. Stir well or blend for a few seconds with an immersion blender and taste. Adjust the salt, and if it's too thick, add a little of the cooking water.