Broccoli velouté with boiled egg and pecorino

Ingredients

For 1 serving

• Broccoli300 g
• Potatoes100 g
• Onion40 g
• Eggs2
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Pecorino15 g
• Croutons20 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

In season: October – March

Method

1. Warm the vegetable stock. Cut the broccoli into florets and peel and slice the tender stalk; peel and dice the potatoes; chop the onion.
2. Heat the olive oil in a pan over medium heat and fry the onion for 3 minutes, until translucent. Add the broccoli, potatoes, hot stock and a pinch of salt and cook for 18 minutes over medium-low heat, until the vegetables are tender.
3. Meanwhile bring a small pan of water to the boil, lower the eggs in gently with a spoon and cook for 9 minutes, until the yolks are firm; cool them in cold water, peel and cut into wedges.
4. Blend the soup with a stick blender until smooth and adjust the salt.
5. Serve with the egg wedges, grated pecorino, the croutons and a grind of black pepper.