As the weather cools, there is nothing better than a nice cup of soup. A soup can be any combination of vegetables, meat or fish cooked in a liquid. Soups can be thick, thin, smooth, or chunky and while most soups are served hot, some are served cold. This soup gets its creaminess from pureeing and is a beautiful shade of green. Its main ingredients are broccoli and spinach; primary sources of lutein and zeaxanthin, anti-oxidants that may help reduce the risk of AMD or slow its progression. Broccoli is also a source of vitamin C, while spinach and carrots provide vitamin A, also beneficial to eye health..
What you’ll need to generously serve 4:
1 ½ pounds broccoli
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, diced (1/4-inch)
1 stalk celery, diced (1/4-inch)
3 cloves garlic, minced
1 large carrot, diced (1/4-inch)
Salt and freshly ground black pepper
2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
5 cups canned low-salt chicken broth
2 cups packed fresh spinach leaves
2 teaspoons grated lemon zest (from 1 lemon)
½ cup heavy cream (optional)
*Homemade croutons (optional)
Sour cream or crème fraiche (optional)
Instructions:
Remove the florets from the broccoli stems and set aside. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about ½-inch thick and then crosswise into ½- inch pieces.
Heat the butter and olive oil in a soup pot over medium-high heat until hot. Add the onion, celery, and garlic, lower the heat to medium-low, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Keep the heat low so the vegetables cook without taking on color.
Add the thyme and stir. Add the broccoli stems, diced carrots, and chicken broth and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 more minutes once the mixture comes back to a boil.
Carefully puree the soup in a blender in small batches. Add some of the fresh spinach and some of lemon zest to each batch as you puree it. (The soup can be made to this point, covered, and refrigerated for up to one day or frozen for up to one month.)
When ready to serve, return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and freshly ground black pepper. Soup can be served with croutons and/or a dollop of either sour cream or crème fraiche.
*Homemade croutons: Preheat oven to 375 degrees F. Cut some day old French bread into large cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper, and red pepper flakes. Toss well. Spread bread cubes onto a baking sheet and bake for about 15 minutes.
Thoughts and variations: For a strictly vegetarian version, use only olive oil, substitute vegetable broth for the chicken broth and do not add the cream. Don’t want to make your own croutons – use your favorite store-bought version. Add a little kick with either cayenne pepper, pepper flakes, or hot sauce. Can also sprinkle some shredded cheese on top of hot soup.