Broccoli Spinach Soup

Name: Broccoli Spinach Soup
Yield: 8 portions
Ingredients: Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ¼ teaspoon ground cardamom; ¼ teaspoon ground nutmeg; ¼ cup Chopped fresh Italian (flat-leaf) parsley; 1 bunch fresh spinach (about 8 ounces); 8 cups Berta’s Chicken Stock or canned broth; 2 ripe plum tomatoes, coarsely chopped; ¼ cup fresh lemon juice; 4 tablespoons (½ stick) unsalted butter; 1 large onion, diced; 2 heads broccoli (each about 2 pounds), tough stem ends trimmed away; 6 cloves garlic, minced; 8 cups Berta’s Chicken Stock or canned broth; 2 leeks, well rinsed and thinly sliced; 1 carrot, peeled and diced

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A great green soup, loaded with creamy flavor but no cream. This is a good soup to have in your repertoire, as it is seasonless.

Ingredients

2 heads broccoli (each about 2 pounds), tough stem ends trimmed away
4 tablespoons (½ stick) unsalted butter

Gluten-free
Soup

Method

Peel the broccoli stems with a vegetable peeler. Chop the florets, and thinly slice the stems. Reserve.
Melt the butter in a soup kettle. Add the onion, leeks, carrot, and garlic. Cook over low heat until wilted, 10 minutes.
Add the stock, reserved broccoli, tomatoes, and parsley. Bring to a boil, reduce the heat, and cover. Simmer for 25 minutes.