Cream of Broccoli and Hazelnut Soup
This comforting, bright green soup is great to have on standby for those times when you just don't feel like cooking. So make and freeze a double batch, and you’ll be good to go anytime (especially with a handful of fresh and crunchy garnishes).
Yields 2 Servings
2 tablespoons butter
1 tablespoon olive oil
1 leek, coarsely chopped
1 clove garlic, minced
1 large Yukon gold or Russet potato, peeled and grated
Zest and juice of 1 lemon, plus more to taste
2 cups vegetable or chicken stock
1 small head broccoli, chopped
1½ cups (firmly packed) baby spinach
Creme Fraiche (optional)
Hazelnut crumble (from book)
Salt and freshly ground pepper
Heat butter and oil in a saucepan over medium-high heat until butter foams, add leek and garlic and sauté until tender, about 3 to 4 minutes. Stir in potato and lemon zest, then add stock and 1 cup water. Season to taste with salt and pepper, bring to a boil and cook covered until mixture thickens, about 2 to 3 minutes. Add broccoli and simmer until tender, about 4 minutes. Add spinach and lemon juice to soup, remove from heat, and blend with a hand-held blender or transfer to a heat-proof blender and blend until smooth. Check for seasoning, adding extra salt, pepper, or lemon juice if necessary.
Serve topped with a dollop of crème fraîche, if using, and a generous sprinkling of hazelnut crumble.
The soup can be frozen in individual portions, 4 to 6 months ahead
Make the hazelnut crumble, 1 week ahead