Spinach Broccoli Soup Recipes

BROCCOLI-SPINACH SOUP WITH PARMESAN CROUTONS

Steps:

• Preheat oven to 425°F. Bring 4 quarts water and 2 tablespoons of the salt to a boil in a large pot over high. Set 1 cup of the broccoli aside. Add remaining broccoli to pot, and cook 3 minutes. Add spinach, pushing down to submerge in water. Cook 1 minute or until broccoli is tender and spinach is wilted. Remove 1 cup cooking liquid; set aside. Drain in a colander, discarding remaining cooking liquid. Run cold water over broccoli and spinach, draining well, until cool, 2 to 3 minutes.
• Process cooked, cooled broccoli and spinach, 1 cup reserved cooking liquid, stock, and parsley in a blender until smooth, 1 minute. Transfer to pot; stir in half-and-half, 2 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper.
• Toss together bread, Parmesan, and 3 tablespoons of the oil. Place in 1 layer on 1 side of a greased rimmed baking sheet. Toss reserved 1 cup broccoli with remaining 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Place in a single layer on other side of baking sheet. Bake in preheated oven until broccoli is tender and bread is toasted, 7 to 9 minutes.
• Gently reheat soup over medium until steaming, 4 to 5 minutes. Stir in lemon juice. Ladle soup into bowls, and top with roasted broccoli and croutons.

CREAMY BROCCOLI-AND-SPINACH SOUP

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.
• Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.
• Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.

SPINACH AND BROCCOLI SOUP

Steps:

• Remove the roots and leaves from the leeks, wash well, and chop roughly.
• Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.
• Add the garlic and pepper, and continue cooking, stirring, for around a minute.
• Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.
• Remove from heat and allow to cool slightly.
• Blend on high speed using a hand held/stick mixer.
• Serve with grated parmesan or sour cream.

BROCCOLI AND SPINACH SOUP

Steps:

• Cut off woody ends from broccoli. Chop the rest.
• Slice shallots thinly.
• Gently saute broccoli and shallots in butter and oil for ten minutes.
• Add spinach and toss to mix.
• Add stock and bring to boil.
• Mix in blender and season to taste.