Broccoli & Potato Soup

Serves 4 – from larder to plate 20 minutes

2 potatoes peeled and diced
1 onion, finely sliced
1-2 clove garlic, chopped
2 heads of broccoli, cut into florets
1 pint chicken stock
1 spoon olive oil
salt and freshly ground black pepper
1 handful Chinese Lettuce
maybe some fresh rosemary
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Heat the olive oil in a saucepan, add the onion & garlic and fry gently until softened. Add the broccoli florets, lettuce, salt and freshly ground black pepper, rosemary and stock. Simmer for 5-6 minutes, or until the potato and broccoli are tender. Pour into a liquidiser or use a hand blender – blend until smooth.

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