Broccoli Spinach Soup With Parmesan Croutons Recipes

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.

BROCCOLI AND SPINACH SOUP WITH PARMESAN MULTIGRAIN CROUTONS

Steps:

• In a pan add in the olive oil and the chopped shallot, celery and a pinch of salt and cook for about 7 minutes and then add in the garlic and cook another minute.
• Next, add in the broccoli and dry mustard and some more salt and pepper and stir to combine.
• Next, add in the bay leaf, parsley and basil and the vegetable broth and stir again to combine and simmer for about 15 minutes.
• Then add in the milk, sour cream and spinach leaves with a pinch more salt and pepper and cook about 3 minutes. Also, remove the bay leaf and discard.
• Last, transfer the soup to a blender and add the lemon juice and parmesan cheese and blend until smooth and enjoy!
• For the croutons - simply cut multigrain bread into cubes and place on a baking sheet with olive oil, salt, pepper and toss to combine. Then sprinkle the parmesan cheese on top and bake at 350 for about 10 minutes until golden brown.
• This soup is so good and healthy and I hope you love it as much as I do!

PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
• Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
• Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.