Broccoli and spinach puree soup with processed cheese
8 servings
40 minutes
Broccoli and spinach puree soup with melted cheese is the embodiment of Italian culinary elegance and simplicity. Its delicate texture and rich flavor make it an ideal choice for cozy home dinners. Broccoli adds a light nutty note, spinach brings freshness and richness, while melted cheese provides velvety creaminess. This soup not only delights the palate but also benefits the body due to its wealth of vitamins and antioxidants. It pairs excellently with crispy croutons, herbs, or tender shrimp, adding extra flavor nuances to the dish. Historically, such soups were popular in Italy due to their versatility—they can be served as a light lunch or as an elegant first course for dinner. This soup is a harmony of flavors and care for health in every spoonful.
1
In a deep pot, heat some butter and vegetable oil. Lightly sauté the shallots.
- Butter: 30 g
- Vegetable oil: 2 tablespoons
- Shallots: 1 head
2
After that, add the chopped vegetables to the pot, sauté for a few minutes, and fill with hot water up to 2/3. Add spinach. If you have baby spinach leaves, there's no need to cut them. If the spinach leaves are large, wash them well and chop.
- Broccoli cabbage: 2 heads
- Zucchini: 1 piece
- Potato: 2 pieces
- Spinach: 150 g
3
Boil for about 25 minutes, then drain excess water (if you want it thicker).
- Salt: to taste
- Ground black pepper: to taste
4
Put in the blender and grind.
5
Add cheese, mix, and heat slightly more. It can be served with greens, croutons, or shrimp. Cress salad is great for decoration.
- Processed cheese: 150 g