Creamy Broccoli and Spinach Soup with Cheese
Ingredients
- Ingredients
- 300 grams fresh Spinach
- 2 parsley
- 1 onion
- 200 grams Celery root
- 1 Parsnip
- 150 grams Broccoli
- 6 Tbsps olive oil
- 500 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 100 grams Blue cheese (such as roquefort)
- parsley (for garnish)
Preparation steps
Rinse spinach and parsley. Blanch spinach and parsley in a pot of boiling water for approximately 45 seconds, drain, rinse with cold water and drain again. Puree in a blender.
Peel onion, celery and parsnip and dice. Rinse broccoli. Heat 3 tablespoons olive oil in a saucepan, sauté onion, celery, parsnip and broccoli while stirring. Deglaze the saucepan with broth and cream, bring to a boil and season with salt and pepper. Simmer for about 10 minutes and then purée in a blender. Crumble cheese.
Just before serving, add spinach puree and soup puree back into the saucepan, mix, bring to a boil and season to taste with salt and pepper. Pour soup into preheated bowls. Cover with crumbled cheese and drizzle with remaining olive oil. Garnish with parsley and serve.
