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Broccoli Leek Soup with Croutons
Ingredients
- 4 tablespoons butter
- 2 leeks roughly chopped including thick green leaves
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups vegetable broth
- 1-2 broccoli crowns roughly chopped
- 1 russet potato peeled and chopped
- 5 ounces fresh spinach
HOMEMADE CROUTONS
- 4 to 6 slices coarse country bread, crusts removed, cut into 3/4-inch cubes
- Extra-virgin olive oil
- Livia’s Seasoning
Instructions
- Sauté leeks in butter, salt and pepper for 6-8 minutes until tender. Add broth, potatoes and broccoli simmer until tender, 18-22 minutes. Add spinach and simmer until wilted.
- Use an immersion blender to purée the soup. For a chunkier broccoli soup, remove some of the chopped broccoli crowns before blending and add back at the end. (Alternatively, you can use a food processor or blender to purée the soup in batches)
- Serve plain or with a dollop of sour cream, fresh ground pepper, and/or croutons.
HOMEMADE CROUTONS
- Add cubed bread to a bowl and drizzle olive oil along sides of bowl instead of directly onto bread. Toss bread well until lightly coated. Season with Livia’s, your favorite s.a.l.t. Sisters blend, or other seasoned salt. Fry over medium high heat, stirring often, until browned on all sides
Notes
- This soup tastes wonderful hot but is also great at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/