SPINACH BROCCOLI SOUP
Spenat- och broccolisoppa
This lovely green soup is like a vitamin shock to the system. It's easy to make and really tasty. You can serve it as it is or as an entrée for a fine dinner. Plus it's cheap, so put it on your menu now and then. We need to eat more soup!
4 servings
10.5 oz fresh spinach
9 oz frozen broccoli
1 large or 2 small leeks
2 tablespoons butter or margarine
4 tablespoons flour
5 cups bouillon (I use chicken)
(salt)
some white pepper
0.4 cup cream, 15% fat or the like
1 tablespoon fresh lemon juice
Trim the spinach and rinse well. Lightly thaw the broccoli in room temperature. Trim, rinse and shred the leek. Pre-cook the spinach in water for a couple of minutes. Take it up, squeeze out the liquid and coarsely chop it. Sautée the leek until tender in the fat for a few minutes on low heat, dust with the flour and stir. Dilute with bouillon, little by little, to a smooth soup.
Add spinach and broccoli and boil the soup for about 5 minutes. Flavor with salt if needed, and white pepper. Add cream and bring just to boiling point. Flavor with lemon juice and do not let the soup boil after that or it will curdle.
Serve in warm soup bowls with toast spread with garlic butter or grated cheese or eggs.
Enjoy!
Bella
Spenat- och broccolisoppa
This lovely green soup is like a vitamin shock to the system. It's easy to make and really tasty. You can serve it as it is or as an entrée for a fine dinner. Plus it's cheap, so put it on your menu now and then. We need to eat more soup!
4 servings
10.5 oz fresh spinach
9 oz frozen broccoli
1 large or 2 small leeks
2 tablespoons butter or margarine
4 tablespoons flour
5 cups bouillon (I use chicken)
(salt)
some white pepper
0.4 cup cream, 15% fat or the like
1 tablespoon fresh lemon juice
Trim the spinach and rinse well. Lightly thaw the broccoli in room temperature. Trim, rinse and shred the leek. Pre-cook the spinach in water for a couple of minutes. Take it up, squeeze out the liquid and coarsely chop it. Sautée the leek until tender in the fat for a few minutes on low heat, dust with the flour and stir. Dilute with bouillon, little by little, to a smooth soup.
Add spinach and broccoli and boil the soup for about 5 minutes. Flavor with salt if needed, and white pepper. Add cream and bring just to boiling point. Flavor with lemon juice and do not let the soup boil after that or it will curdle.
Serve in warm soup bowls with toast spread with garlic butter or grated cheese or eggs.
Enjoy!
Bella
No comments:
Post a Comment