Spinoccoli Soup

Heat olive oil in a medium soup pot or Dutch oven over medium heat. Add butter and melt; when it foams, add leeks and garlic, and stir 2 minutes. Add broccoli, thyme, potatoes and season with salt and pepper. Raise heat a bit and cover to sweat 5 minutes, stirring occasionally. Add stock and bring to boil. Wilt in the spinach and season with a little freshly grated nutmeg then blend with an immersion blender or purée in batches in a food processor. Add a cup of water if soup is too thick. Adjust seasoning and add lemon zest and juice.

Serve soup in shallow bowls with a fat dollop of crème fraiche and topped with nuts and cheese.