Wednesday: Creamy Broccoli and Spinach Soup with Parmesan Crisps
Ann, a member from Northern California shared this one with us – its simple, creamy, bright and delish – a real food hit!
Serves: 4 Prep: 15 Cooking: 40
For the Soup
2 leeks, chopped
4 tablespoons unsalted butter
kosher salt and black pepper
6 cups low-sodium vegetable broth
1 bunch broccoli, chopped
1 small russet potato, peeled and chopped
5 ounces spinach
For the Crisps
½ cup shredded parmesan cheese
Rinse and chop the leeks.
Chop the broccoli
Peel and chop the potato - store covered by water at room temp.
In a large pot over medium-high heat, sauté the leeks in the butter with ¾ teaspoon salt and ¼ teaspoon pepper. Stir a few times, until softened, 4 to 6 minutes.
Add the vegetable broth, broccoli, and potato. Simmer until tender - 20 minutes.
Meanwhile, slice baguette, at an angle, into ¼” thick slices.
Laythe slices baquette out on a baking sheet.
Pop in the oven to bake for 5 minutes. Remove from oven, top with shredded cheese and bake again for 3-5 minutes – watch them!
Stir in the spinach into the soup until wilted.
Transfer the mixture to a blender and puree until smooth. Alternately, you can use a handheld immersion blender.
Serve soup in warmed bowls with a dollop of sour cream, a bit of freshly ground black pepper and a parmesan crisp o the side.