Wash and clean all vegetables.

Cut the broccoli into small florets and dice the stalks into smaller pieces. Remove the tough fibers from the stalks with a knife.

Soak the broccoli in water with a few drops of vinegar while preparing the soup base.

Heat the olive oil and butter in a deep pot over medium heat.

Add the leek, onion, garlic, and spring onions. Sauté for about 3 minutes until translucent.

Drain the broccoli and add it to the pot along with the diced potato.

Cover the vegetables with the stock and simmer for 20 minutes until soft.

Use an immersion blender or a countertop blender to purée the soup until velvety smooth.

Season with salt, pepper, and nutmeg to taste.

If the soup is too thick, add a little warm stock to adjust the consistency. If it’s too thin, simmer for 1–2 more minutes to thicken.

Pour the velvety soup into deep bowls.

For the Crunchy Prosciutto Croutons

Preheat the convection oven to 220°C.

Line a baking tray with parchment paper and spread the prosciutto slices in a single layer.

Bake for 10 minutes until crisp. Transfer to a paper towel to cool and harden.

Add on top of the broccoli soup.