Lentil and leek veloutè with broccoli

Serve 6

Blanch the broccoli in boiling salted water, then in a pan with a little extra virgin olive oil  sautè them with chopped garlic and chilli. Prepare the broth using 480 g. of water and Gran Cuoco granular following the instruction on the package. Meanwhile in a saucepan with extra virgin olive oil brown the prosciutto cut into strips, then add  the leek and lentil soup with the broth, season with salt & pepper and leave to cook for few minutes. With the help of an immersion blender make the soup into a creamy consistency. Transfer the soup on plates and arrange the sautéed broccoli in the center. Complete with a drizzle of  extra virgin olive oil and serve.