by Mary Walukiewicz, Food Service Director for Marlene’s Market & Deli
Nourish your family with this simple and satisfying recipe that warms you in the cool of late winter and captures the freshness of early spring! This recipe is gluten free and can easily be made vegetarian by substituting your favorite vegetable broth for chicken broth.
In a large soup pot over medium heat, saute:
|2 Tbs||olive oil|
|2||leeks, white part only, washed and diced|
|2 cloves||garlic, minced|
|2 quarts||chicken or vegetable broth|
|1||large russet potato, peeled and diced|
|3 cups||broccoli, washed and chopped|
Simmer until potatoes are tender, about 30 minutes. Very carefully transfer to a blender and blend until smooth. You may have to do this in several batches depending on the size of your blender or use an immersion or stick blender if you have one. Transfer soup back to the pot and bring to a simmer.
|1/2 bunch||fresh baby spinach|
|1/2 bunch||green onions, diced|
|1/2 bunch||Italian kale, finely chopped|
|1/4 cup||fresh basil, chopped|
Simmer until greens are wilted and tender, about 10-15 minutes. Season with salt and pepper to taste. Serve with crackers, bread, or a grilled cheese sandwich. You can garnish with croutons and fresh Parmesan or your favorite specialty cheese for extra flavor if desired.