Broccoli and Spinach Puree Soup with Cream Cheese
Soups • Italian
Description
Broccoli and Spinach Puree Soup with Cream Cheese
Ingredients
- Broccoli 2 heads
- Courgette 1 piece
- Salad Potatoes 2 pieces
- Spinach 5 oz
- Shallot 1 head
- Butter 0 oz
- Vegetable Oil 2 tablespoons
- Salt to taste
- Semi-soft cream cheese 5 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a deep pot, heat a bit of butter and vegetable oil. Lightly sauté the shallot.
Step 2
Then add the chopped vegetables to the pot, let them sauté for a few minutes, and pour in hot water up to 2/3 full. Add the spinach. If you have baby spinach leaves, there's no need to chop them. If the spinach leaves are large, wash them well and chop them first.
Step 3
Cook for about 25 minutes, then drain the excess water (if you prefer a thicker soup).
Step 4
Transfer to a blender and puree.
Step 5
Add the cheese, mix, and warm slightly. Serve with herbs, croutons, or shrimp. Watercress is great for decoration.
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