Spinach and Broccoli Soup
Spinach and Broccoli Soup
1 bunch of spinach, washed and trimmed
1 medium broccoli, washed and cut into bite sized pieces
1 large onion, sliced
2 cloves garlic, crushed
50 ml msg - free vegetable stock powder or 500 ml liquid vegetable
stock
2 L milk
500 ml boiling water, if using dry stock
200 g butter
150 g flour
salt and pepper
Steam the spinach and broccoli until barely tender, and reserve.
Saute the onion and garlic in a little butter (1T) and olive oil and
reserve. Melt the rest of the butter in a 5 L pot. Add the flour to the
melted butter to make a roux. Gently cook the roux over low heat for
approximately 3 minutes. Stir constantly to prevent burning. Slowly
add the milk while whisking, to prevent lumps from forming. Once all
milk is added, bring to boil and cook over low heat until mixture
thickens. Stir continuously to prevent burning. Add stock, onions,
broccoli and spinach. Blend everything together with a stick blender.
Adjust seasoning. Just as nice, and even better the next day. Serve
piping hot topped with grated cheese and seed loaf on the side.
Serves 4 - 6 hungry souls or 8 - 10 for a light starter.
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