Cream of Green Vegetable Soup

Cream of Green Vegetable Soup

  • Preparation 20 min
  • Cooking 20 min
  • Servings 8
  • Freezes Yes
Featured in RICARDO Magazine (HOLIDAY 2014)
  • Egg-free
  • Nut-free
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Categories

Ingredients

  • Soup

    • 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
  • Garnish 1

    • Sour cream, to taste
    • A few rosemary sprigs, cut into pieces
  • Garnish 2

    • 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
  • Garnish 3

    • 2 1/2 cups (100 g) brioche croutons, diced (see note)
    • 2 tbsp chives, chopped

Preparation

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.

Personal Note