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

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

Soup
Gluten-free

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.

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Ingredients

Method

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