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Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- 1 tablespoon olive oil
- 2 large leeks, whites and pale-greens only, halved lengthwise, thinly sliced (about 2 1/2 cups)
- Kosher salt and freshly ground black pepper
- 2 large garlic cloves
- 2 teaspoons dried marjoram
- 2 1/2 pounds broccoli, stems peeled, chopped into 1-inch pieces (about 12 cups)
- 1 quart low-sodium chicken or vegetable broth
- 1 pound fresh flat-leaf spinach, trimmed
- Plain yogurt (for serving)
Method
- Heat oil in a large heavy pot over medium-high heat. Add leeks, season with salt and pepper, and cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add garlic and marjoram; stir until aromatic, about 1 minute. Add broccoli; stir until coated and bright green, about 2 minutes. Add broth; cover with lid slightly ajar and bring to a boil. Reduce heat and simmer until broccoli is tender, 5-8 minutes. Add spinach to pot. Stir until wilted, about 2 minutes.
- Working in batches, puree soup in a blender, adding water by 1/4-cupfuls if too thick, until very smooth. Return soup to pot. Season to taste with salt and pepper; thin with more water if needed for consistency.
- Divide among bowls. Spoon a dollop of yogurt on top. Season with pepper.
