Broccoli Spinach Soup

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With the cold weather, there’s nothing like a nice, warm, comforting soup. I often make seasonal soups, but I came across some organic broccoli and spinach and really wanted to cook them. The result is a delight. I add cream and a little grated parmesan. This soup was unanimously approved!

Recette VELOUTÉ BROCOLI ÉPINARDS :

• 800g of broccoli
• 1 onion
• 50g semi-salted butter
• 4 tablespoons of olive oil
• 7 cloves of garlic
• 400g of spinach
• 2,3 liter of water
• 250ml full cream
• 50g grated parmesan
• salt pepper

Instructions :

Start by peeling and cutting the onion into pieces.

Place the butter and olive oil in a large saucepan.

Heat over moderate heat and add the onion and peeled garlic cloves.

Cut the broccoli into pieces. You can even keep your foot

When the onion is nicely browned, add the spinach.

Stir regularly, the volume will drop!

Then add the broccoli.

Then pour in the water.

Let cook for 20-25 minutes and then pass the hand blender.

Pour in the cream and Parmesan cheese.

Put salt and pepper at your taste.

It’s over!

To be eaten hot with some croutons.