Name: Cream of Green Vegetable Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 celery stalks, chopped; 1 leek, chopped; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 5 cups (1.25 litres) chicken broth; 2 cups (340 g) russet potatoes, peeled and diced (about 2 potatoes); 1 rosemary sprig; 6 cups (140 g) baby spinach; Sour cream, to taste; A few rosemary sprigs, cut into pieces; 1/2 cup (60 g) feta cheese, crumbled; 1/3 cup (60 g) pomegranate seeds; 1 celery stalk, cut into small dice; A few celery leaves, torn; 2 1/2 cups (100 g) brioche croutons, diced (see note); 2 tbsp chives, chopped

Note from Ricardo

To make the brioche croutons, preheat the oven to 350°F (180°C). In an ovenproof skillet over medium heat, brown diced brioche in 2 tbsp of butter. Transfer to the oven and bake until crispy. Let cool.

With this recipe, you can serve eight bowls of soup or a dozen appetizer portions in tea cups or shot glasses, Very convenient for a potluck dinner where people are not necessarily sitting around a table.

You can double the recipe and freezes it. If you freeze the soup, it may separate when reheating. Simply purée it again in the blender to give it a smooth texture.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Cream of Green Vegetable Soup

Categories

Ingredients

Soup

Garnish 1

Garnish 2

Garnish 3

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Hand Blender