Broccoli and spinach soup with cream cheese and walnut vinegarette

 Prep Time: 20-25 minutes
Cook Time: 20-25 minutes
Ready in: 40

Broccoli and spinach soup with cream cheese and walnut vinegarette

Ingredients

  • Serves 3-4

  • Soup

  •  

  • Ingredients

  • 1 large pot of salted water

  • 400 g broccoli florets ie stalk removed

  • 150 g spinach stalk removed

  • 250 ml of the cooking liquid

  • Salt to taste

  •  

  • Vinegarette

  •  

  • Ingredients

  •  

  • 20 g diced broccoli stalk

  • 20 g chopped walnuts

  • 15 ml Chardonnay vinegar

  • 5 ml lemon juice

  • 50 ml extra virgin olive oil

  • Pinch of salt

  • Pinch of sugar

  •  

  • Cream cheese and goats cheese

  •  

  • Ingredients

  •  

  • 100 g cream cheese ie Philadelphia

  • 100 g pasteurised goats cheese such as five mile town

Method

  1. Bring the water to a rapid boil, add the broccoli florets and cook for 3 minutes.

  2. Using a slotted spoon remove the broccoli from the pot and put straight into a blender.

  3. Add the spinach to the boiling water and cook for 1 minute, again remove with a slotted spoon and put straight into the blender, add 200 - 250 ml of the boiling water used to cook the vegetables and a pinch of salt and blend for 2-3 minutes on high speed until smooth.

  4. Mix the vinegar, lemon juice, oil and salt and sugar and lightly warm in a pot, add the broccoli stalk and walnuts and leave to cool.

  5. In a bowl whisk the 2 cheeses together and store in the fridge until needed.

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