1/4 cup Montefiore Cheese Mascarpone
2 medium broccoli clusters (500g)
1 tbsp of sea salt
1 cup fresh or frozen peas
1⁄4 cup mint leaves plus few leaves to garnish
1 tbsp extra virgin olive oil
Fresh cracked black pepper to serve
Baguette sliced thinly
Preheat oven to 180°C. Wash broccoli and cut the florets away from the core. Bring a medium saucepan of water to a rapid boil and add salt. Add broccoli florets to boiling water and replace lid. Cook broccoli until it can be pierced easily with a knife (about 5 minutes) but still bright green.
Remove from water with a slotted spoon and place in a blender; reserving the cooking water. Bring water back to boil and cook peas a few minutes until tender but still bright green. Add peas and mint leaves also to blender with 11⁄2 cups of reserved water and pulse until soup has a smooth velvety texture.
Finally add mascarpone and pulse until blended evenly. Taste soup for seasoning.Add salt to taste if necessary. Cook baguette slices on oven tray in preheated oven for a few minutes until crisp. Pour soup into shallow bowls and add drops of extra virgin olive oil, mint leaves and freshly cracked black pepper. Serve with the warm baguette.