BROCCOLI SPINACH SOUP
From "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

"A great green soup, loaded with creamy flavor but no cream. This is a good soup to have in your repertoire, as it is seasonless."

2 heads broccoli (each about 2 pounds), tough stem ends trimmed away

4 tablespoons (1/2 stick) unsalted butter

1 large onion, diced

2 leeks, well rinsed and thinly sliced

1 carrot, peeled and diced

6 cloves garlic, minced

8 cups chicken stock

2 ripe plum tomatoes, coarsely chopped

1/4 cup chopped fresh Italian (flat-leaf) parsley

1 bunch fresh spinach (about 8 ounces)

1/4 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

1/4 cup fresh lemon juice

1. Peel the broccoli stems with a vegetable peeler. Chop the florets, and thinly slice the stems. Reserve.

2. Melt the butter in a soup kettle. Add the onion, leeks, carrot, and garlic. Cook over low heat until wilted, 10 minutes.

3. Add the stock, reserved broccoli, tomatoes, and parsley. Bring to a boil, reduce the heat, and cover. Simmer for 25 minutes.

4. While the soup is simmering, wash the spinach leaves well and remove the stems. Discard any tough leaves.

5. Add the spinach leaves to the soup. Stir in the cardamom, nutmeg, and salt and pepper. Cook 1 minute longer and remove from the heat. Allow to cool slightly.

6. Purée the soup, in batches, in a blender or food processor. Return it to the pot and heat through. Add the lemon juice just before serving.

Serves 8