Broccoli Spinach Cream Soup Recipes

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.

Steps:

• 1. In a large pot, cook the broccoli, onions and celery in butter and 3 cups of broth until they are soft and at least half of the liquid has cooked off. Add the spinach to the mixture; stir well. Put half of the cooked veggie mixture into the blender with the remaining cup of broth and blend well. Add all remaining ingredients and the blended veggies to the pot. Heat until just before boiling point. Add cornstarch if you desire a thicker soup. Add more milk if you desire a less dense soup. Adjust seasoning as needed.

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

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.