Why end soup season with the arrival of spring? I believe a soothing soup is good for you and its comforting wonders are nourishing with a handful of vitamins. The soup takes no time to make and its consistency can be altered depending on the amount of cream you add in. If you want to be very healthy, you can substitute the cream for milk or chicken stock. This dark spring green soup is rich in texture and makes a perfect quick lunch requiring minimum effort.
- 250 g Fresh Spinach Leaves
- 1 cup Steamed Broccoli (1 cup estimates to a rough handful)
- 1/2- 1 cup Hot Cream (warm in a saucepan)
Garnish
- Sesame Seeds
- Celery Leaves
- Pinch of Salt & Black Pepper
- 1 tbsp Créme Fraiche
- Chopped Spinach leaves
Directions
Begin by steaming the broccoli. In a saucepan, sauté the spinach (no butter or oil needed) a couple of minutes so they soften, but do not completely cook them. Leave a handful of spinach to the side. Place the steamed broccoli in a food processor and blend until smooth, add half of the hot cream to help this process. Add the sautéed spinach and the rest of the cream (optional) depending on the thickness you desire and blend for a minute. Add the handful of fresh spinach and blend so they roughly break. To garnish, add créme fraiche, celery leaves and chopped spinach leaves. Add a pinch of salt and ground black pepper and sprinkle sesame seeds.
