Categories: November2010, broccoli, faves, soups, spinach

Ingredients

• 2 heads of broccoli (each about 2 lbs), tough stem ends trimmed away
• 4 Tbs (1/2 stick) unsalted butter
• 1 large onion, diced
• 2 leeks, well rinsed and thinly sliced
• 1 carrot, peeled and diced
• 6 cloves of garlic, minced
• 8 cups Berta's chicken stock or canned broth
• 2 ripe plum tomatoes, coarsely chopped
• 1/4 cup fresh chopped Italian parsley
• 1 bunch fresh spinach (8 oz)
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• Salt and freshly ground pepper, to taste
• 1/4 cup fresh lemon juice

Directions

1. Peel the broccoli stems with a vegetable peeler. Chop the florets and thinly slice the stems. Reserve.

2. Melt the butter in a soup kettle. Add the onion, leeks, carrot, and garlic. Cook over low heat until wilted, 10 minutes.

3. Add the stock, reserved broccoli, tomatoes, and parsley. Bring to a boil, reduce the heat, and cover. Simmer for 25 minutes.

4. While the soup is simmering,wash the spinach leaves well and remove the stems. Discard any tough leaves.

5. Add the spinach leaves to the soup. Strin in the cardamom, nutmeg, and salt and pepper. Cook 1 minute longer and remove from the heat. Allow to cook slightly.

6. Puree the soup, in batches, in a blender or food processor. Return it to the pot and heat through. Add the lemon juice just before serving.

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