Monday, March 17, 2014

Broccoli Spinach Soup with Avocado Toasts

Broccoli-Spinach With Avocado Toasts
No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Sliced avocado dressed with lemon and sprouts jazzes up ordinary crusty bread and rounds out this balanced meal.


1 Tbsp olive oil, plus more for drizzling1 leek, white and pale green parts thinly sliced4 cup low-sodium chicken stock or water1 bunch broccoli, chopped (6 cups)6 oz baby spinach (6 cups)⅓ cup freshly grated Parmesan2 Tbsp tahiniCoarse salt and freshly ground black pepper4 slices rustic bread, toasted2 avocados, sliced¼ cup radish sprouts1 lemon, cut into wedges


Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
Working in batches, puree soup in a blender until smooth.
Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
Happy St. Patrick's Day!

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