Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Broccoli-and-Spinach Soup 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 30, 2019 Rate PRINT Share Close Photo: Yuki Sugiura Prep Time: 25 mins Total Time: 35 mins Yield: 4 to 6 Serves Thanks to mild-mannered baby spinach and silky sautéed leeks, this weeknight-friendly broccoli soup not only gets an extra boost of nutrients like iron and vitamins B and C—it also takes on a most vibrant color of green and boasts a velvety texture without any heavy cream in sight! A drizzle of tangy crème fraîche and a few crunchy pretzel nuggets serve as the finishing touches to this wholesome and warming bowl. Cook Mode (Keep screen awake) Ingredients 3 tablespoons unsalted butter 2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups) 3 cloves garlic, smashed and peeled 2 teaspoons Dijon mustard 3 tablespoons unbleached all-purpose flour 4 cups low-sodium chicken or vegetable broth 1 small head broccoli (about 12 ounces), stems peeled and cut into ¼-inch coins, head cut into bite-size florets Kosher salt and freshly ground pepper 5 ounces baby spinach, stems removed (6 packed cups) ⅓ cup crème fraîche Store bought pretzel nuggets, for serving (optional) Directions Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute. Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat. Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels. Originally appeared: Martha Stewart Living, October 2019 Rate It PRINT