Broccoli and spinach soup

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Prep Time: 25 minutes
Servings: 4
Cooking Time: 30 minutes
  • 1 bunch spinach, well rinsed
  • 1 head of broccoli
  • 30ml butter
  • 15ml olive oil
  • 1 garlic clove, chopped
  • 15ml flour
  • 500ml chicken stock
  • 250ml milk
  • nutmeg, to taste
  • 1 Camembert, sliced
  • croutons, to serve

1. Trim the veins off the spinach leaves and chop them finely. Cut off the broccoli florets, set aside and finely chop the stalks. Melt the butter and oil and fry the veins and broccoli stalks for 5 minutes until fragrant.

2. Stir in the garlic and flour and cook for another minute. Whisk in the stock and milk until well blended; bring to the boil and simmer for 15 minutes.

3. Coarsely chop the broccoli florets and spinach leaves into smaller pieces and stir into the soup; season with salt, pepper and nutmeg to taste. Simmer for 5 minutes then blend the soup with a stick blender. Dilute with extra stock if necessary. Serve steaming hot with a slice or two of cheese and crispy croutons. Garnish with garlic flowers or chopped chives if you have some in the garden.

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