Spinoccoli Soup

by Rachael Ray Show Staff 9:00 AM, January 15, 2016

Aired January 15, 2016

Serves 4

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'