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Spinoccoli Soup

Spinoccoli Soup


  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 2 leeks, whites and light green tops chopped

  • 4 cloves garlic, chopped

  • 1 small head broccoli, trimmed and chopped

  • 2 tablespoons thyme, chopped

  • 1 large russet potato, peeled and coarsely grated on large side of box grater

  • Salt and pepper

  • 1 quart chicken or vegetable stock

  • 12 ounces spinach, stemmed and coarsely chopped

  • A little freshly grated nutmeg, 1/8 to 1/4 teaspoon, to taste

  • 2 teaspoons lemon zest plus juice of 1/2 lemon

  • Crème fraîche, to serve

  • Coarsely chopped toasted walnuts or hazelnuts, to serve

  • Shaved or grated Parmigiano-Reggiano


Heat olive oil in a medium soup pot or Dutch oven over medium heat. Add butter and melt; when it foams, add leeks and garlic, and stir 2 minutes. Add broccoli, thyme, potatoes and season with salt and pepper. Raise heat a bit and cover to sweat 5 minutes, stirring occasionally. Add stock and bring to boil. Wilt in the spinach and season with a little freshly grated nutmeg then blend with an immersion blender or purée in batches in a food processor. Add a cup of water if soup is too thick. Adjust seasoning and add lemon zest and juice. Serve soup in shallow bowls with a fat dollop of crème fraiche and topped with nuts and cheese.

From the January/February 2016 issue of '

Every Day with Rachael Ray'