Wednesday, July 31, 2013

Broccoli Spinach Soup

I saw this recipe in the Real Simple magazine while waiting for my car to be fixed. I looked it up online and read the reviews and saw it might need some adaptation to make it more flavorful. I made it tonight with a few changes and it was excellent. It's a keeper and it's pretty healthy. It primarily tastes like brocoli as the spinach flavor came out to be pretty subtle. I served it with these breadsticks.

1 med onion, chopped
4 T butter
1/2 t salt
few cracks of pepper

1 box chicken broth (about 4 cups)
2 cups water
2 chicken bouillon cubes

1 large or 2 small heads of brocoli, chopped
1 large potato, peeled and chopped
1 tsp minced garlic

1/2 bag of spinach leaves (about 5 oz)

Additional seasoned salt to taste and sour cream for serving.

Saute onion, butter, salt, and pepper over med high heat in a large stock pot until onions are tender (about 10 minutes). While sauteing onions chop the broccoli and potato.

Add chicken broth, water, and bouillon cubes to pot and bring to boil. Add broccoli, potato, and garlic and simmer for 15-20 minutes or until vegetables are very tender. Add spinach and stir until wilted.

Puree soup with immersion blender (I wish I had one) or in batches in a blender or food processor.

***If you are using a blender or food processor let it cool a little first or carefully do small batches as hot liquid can cause the lid of the blender to pop off and you might be burned (no experience here). This time I did small batches and held down a layer of towels over the blender lid to prevent any accidents.

Pour through strainer back into stock pot to get rid of any remaining chunks. Reheat if necessary and add any additional salt/pepper or your favorite seasoned salt to taste.

Serve each bowl with a dollop of sour cream.