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Creamy Broccoli-and-Spinach Soup
Credit:
Yuki Sugiura
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
3 tablespoons unsalted butter
2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)
3 cloves garlic, smashed and peeled
2 teaspoons Dijon mustard
3 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets
Kosher salt and freshly ground pepper
5 ounces baby spinach, stems removed (6 packed cups)
1/3 cup crème fraîche
Store bought pretzel nuggets, for serving (optional)
Gallery
Creamy Broccoli-and-Spinach Soup
Credit:
Yuki Sugiura
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 4 to 6
Gallery
Creamy Broccoli-and-Spinach Soup
Credit:
Yuki Sugiura
Creamy Broccoli-and-Spinach Soup
Credit:
Yuki Sugiura
Creamy Broccoli-and-Spinach Soup
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 4 to 6
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 3 tablespoons unsalted butter
- 2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)
- 3 cloves garlic, smashed and peeled
- 2 teaspoons Dijon mustard
- 3 tablespoons unbleached all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets
- Kosher salt and freshly ground pepper
- 5 ounces baby spinach, stems removed (6 packed cups)
- 1/3 cup crème fraîche
- Store bought pretzel nuggets, for serving (optional)
Directions
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.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Creamy Broccoli-and-Spinach Soup
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Reviews:
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All Reviews for Creamy Broccoli-and-Spinach Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
