Bella's Barnehage Mat Blog

Broccoli and spinach soup

This was a surprise and children loved it, it can be hit and miss but this was a hit. I served it with croutons made with the left over bread, i put it in the freezer and use it when i have enough. cut the bread into cubes, toss in a bowl with some sunflower oil, salt and herbs. Bake on a baking tray in a meduim oven till brown. great way to use up left over bread. 

Makes enough for 6 people

2           whole broccoli

200 gr   fresh spinach

1            onion

2            sticks of celery

2 lt        chicken or vegetable stock

25 gr    semolina

makes enough for 100

10          whole broccoli

1 kg       fresh spinach

2            heads of celery

1 kg       onions

500gr    semolina

18 lt      chicken or vegetable stock

in a large saucepan heat some sunflower oil then add the chopped onion and celery and cook till soft. Then add the roughly chopped broccoli stems as well as the head. Then add the stock and cook until the broccoli is soft. Take off the heat and add the spinach stir in and leave for about a minute. puree the soup until smooth then add the semolina and puree again. it should become thicker. taste and add salt and peper if needed. serve with croutons and greated cheese. enjoy.

Comments

06.11.2019 15:38

Elizangela Rauland