Sunday, November 8, 2009
When I was a little girl, my mother used to make this soup. She called it Spinach and Broccoli Soup, but since my little boy doesn't want anything to do with broccoli, I had to give it a new name and puree it to hide the evidence. It worked and the soup was a hit! This soup is a nutritional powerhouse full of fiber and antioxidants that will keep your sweet little ogres healthy during cold and flu season. I like to serve it with grilled ham and cheese or on salad night in little coffee cups.
3 green onions, chopped
3 Tbs. butter
10 oz. frozen chopped spinach, defrosted
10 oz. frozen broccoli spears, defrosted
24 oz. chicken stock
3 Tbs. flour
1 chicken bouillon cube
Pinch red pepper flakes
Pinch freshly grated nutmeg(or more to taste)
1/2 C. half and half
salt and pepper to taste
Saute green onion in butter until soft, but not browned. Add a bit of salt and pepper and mix well. Add other veggies, stock and bouillon cube. Cover and simmer for 5-8 minutes until heated through. Sprinkle with flour and stir well. Add half and half, nutmeg, pepper flakes and salt and pepper to taste. Allow to simmer 3-5 more minutes. Add to blender or food processor and blend until fairly smooth. Serves 6.
You can even serve with a little parmigiano reggiano or other cheese to suit your taste.