Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Springtime Dinner [1]
Ingredients:
- 3 tablespoons (45 ml) butter
- 2 leeks, white and light green only, sliced
- 3 cloves garlic, smashed
- 2 heads broccoli, stems peeled and sliced, florets cut into bite-size pieces
- 1 tablespoon (15 ml) flour
- 1 teaspoon (5 ml) mustard powder
- 4 cups (950 ml) vegetable broth
- Vegetable oil, for frying
- ½ package store bought wontons, sliced thin
- 1 tablespoon (15 ml) Italian seasoning
- 6 cups (1.4 L) baby spinach, packed
- 1 cup (240 ml) sharp cheddar, shredded
- ⅓ cup (80 ml) crème fraiche, plus more for garnish
- Salt and pepper
Method:
- In a large pot or Dutch oven over medium-low heat, melt the butter.
- Add the leeks, garlic, and broccoli stems. Cook slowly, stirring often until the vegetables have softened but have not taken on any colour, 6-7 minutes.
- Add the flour and mustard powder, stirring to combine and cook until the raw flour smell has dissipated, 2-3 minutes.
- Add the vegetable broth and bring the mixture to a simmer. Allow to simmer until the vegetables are very soft, 10-12 minutes.
- Meanwhile, bring a pot of oil to 350 F (175 C). Sprinkle in the wonton strips and fry until golden and crisp, 3-4 minutes.
- Carefully strain the fried wontons out of the oil and onto a paper towel-lined plate. Season immediately with salt and Italian seasoning and reserve until needed.
- Set up a steamer and steam the broccoli florets until bright green and just tender, 2-3 minutes.
- Run the florets under cold water to stop the cooking. Drain on paper towels and reserve at room temperature until needed.
- Add the spinach to the soup, in batches if needed, and cook until just wilted, 1-2 minutes.
- Transfer the soup to a blender and blend, in batches until very smooth. Do not fill the blender more than halfway and start on the lowest speed, gradually ramping up, as hot mixtures can easily splash out of the blender.
- Blend the cheese into the soup, dividing it if blending in batches.
- Blend the crème fraiche into the soup, again dividing it if blending in batches.
- Return the blended soup to the pot and warm gently over medium heat. Season with salt and pepper.
- Ladle into bowls, garnish with additional crème fraiche, the broccoli florets, and the fried wonton strips and serve immediately.