This soup is very fast and easy to prepare. Because it cooks quickly and is thickened with just a little bit of bread, you get a very clean, unmuddled broccoli flavor.
(Yield: 4 servings)
Ingredients:
(Yield: 4 servings)
Ingredients:
- 1 large bunch broccoli (about 1 1/2 lbs), cut into florets and diced, stems removed from rough outer skin
- 1/4 cup small diced yellow onion
- Water to cover
- 1/2 cup spinach
- 1/2 cup white bread (no crust)
- Salt & pepper to taste
Preparation
- Place all broccoli, except 1 cup of florets, in pot.
- Cover just to the top of the broccoli with water and add a pinch of salt.
- Bring the water to a boil and cook just until the broccoli is tender.
- Remove from the heat and add the bread.
- In the meantime blanch the reserved broccoli florets in salted water until just cooked, then cool in an ice bath, and set aside.
- In batches, place the broccoli/bread mixture in a blender and add a little bit of spinach to each batch. Puree each batch until smooth and strain into a clean pot.
- Adjust the flavor of the soup with salt and pepper to taste.
- To serve, place the soup in bowls and garnish with the blanched florets that have been warmed.
