Cream of broccoli soup, hot – 1L
Fresh spinach, loosely packed – 500ML
When chlorophyll is exposed to heat, it loses its bright green color. To restore the color, put the soup in a blender. It is important to remove the small ingredient lid to let the steam escape - otherwise, when you turn it on, it will blow the lid off, covering you with hot soup.
Just cover the top with a towel and go slow.
Add the raw spinach to the soup just before service and blend. The color will change to bright green. This will work with any green pureed soup.
Cream of broccoli soup
Chicken stock- 1.6L
Broccoli - 500g
Onions - 125g
Butter, clarified - 100g
Flour - 100g
Spinach – fresh - 100ml
Milk, hot
Salt
Pepper
Sweat the fiddleheads and leeks until the leeks are translucent while making a white roux in another pot. Add the vegetable stock to the leeks and fiddleheads and simmer until tender.
Beat the roux into the vegetable stock mixture. Simmer until cooked. Place in a blender with fresh spinach and blend smooth. Return to saucepan and add milk and seasonings. When texture and seasoning have been achieved, cool and reserve for service.
