No cream required: Tahini gives this soup its rich flavor and satiny surface - and makes a serving of dim verdant greens abnormally luring. Cut avocado dressed with lemon and sprouts energizes common dried up bread and balances this adjusted feast.
ingredients
- 1 tablespoon olive oil, in addition to additional for sprinkling
- 1 leek, white and light green parts meagerly cut
- 4 mugs low-sodium chicken stock or water
- 1 group broccoli, slashed (6 mugs)
- 6 ounces infant spinach (6 glasses)
- 1/3 glass crisply ground Parmesan
- 2 tablespoons tahini
- Coarse salt and naturally ground dark pepper
- 4 cuts provincial bread, toasted
- 2 avocados, cut
- 1/4 glass radish grows
- 1 lemon, cut into wedges
directions
1. Heat oil in a medium pan over medium-high warmth. Include leek and cook until delicate, around 4 minutes. Include stock; heat to the point of boiling. Include broccoli and cook, secured, until splendid green and delicate, around 2 minutes.
2. Expel from warmth. Blend in spinach, Parmesan, and tahini. Let cool marginally. Season with salt and pepper.
3. Working in bunches, puree soup in a blender until smooth.
4. Top bread with avocado and radish grows. Season with salt and pepper, press with lemon, and sprinkle with oil.
2. Expel from warmth. Blend in spinach, Parmesan, and tahini. Let cool marginally. Season with salt and pepper.
3. Working in bunches, puree soup in a blender until smooth.
4. Top bread with avocado and radish grows. Season with salt and pepper, press with lemon, and sprinkle with oil.
broccoli soup calories :
