Creamy Broccoli Spinach Soup with Cheese
Creamy broccoli spinach soup with cheese is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g fresh spinach
- 2 parsley
- 1 onion
- 200 g celery root
- 1 parsley root
- 150 g broccoli florets
- 6 tbsp Olive oil
- 500 ml vegetable broth
- 200 ml heavy cream
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 100 g blue cheese (e.g., Roquefort)
- parsley (for garnish)
Instructions
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1.
Wash the spinach and parsley. Blanch for about 45 seconds in boiling water, then immediately shock in ice water. Drain thoroughly and puree finely in a blender.
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2.
Peel and dice the onion, celery root, and parsley root. Wash the broccoli. Heat 3 tbsp olive oil in a pot, sauté the onion, celery root, parsley root, and broccoli while stirring. Deglaze with broth and cream, bring to a boil. Season with salt and pepper. Simmer for about 10 minutes, then puree in the blender. Tear the cheese into pieces.
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3.
Just before serving, stir the soup with the spinach‑parsley purée and bring back to a simmer. Adjust seasoning with salt and pepper, serve in preheated bowls. Distribute the cheese over the soups and drizzle with remaining olive oil. Garnish with smooth parsley.
