Creamy Broccoli-and-Spinach Soup

Name: Creamy Broccoli-and-Spinach Soup
Ingredients: 3 tablespoons unsalted butter; 2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups); 3 cloves garlic, smashed and peeled; 2 teaspoons Dijon mustard; 3 tablespoons unbleached all-purpose flour; 4 cups low-sodium chicken or vegetable broth; 1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets; Kosher salt and freshly ground pepper; 5 ounces baby spinach, stems removed (6 packed cups); 1/3 cup crème fraîche; Store bought pretzel nuggets, for serving (optional)

"Thanks to mild-mannered baby spinach and silky sautéed leeks, this weeknight-friendly broccoli soup not only gets an extra boost of nutrients like iron and vitamins B and C—it also takes on a most vibrant color of green and boasts a velvety texture without any heavy cream in sight! A drizzle of tangy crème fraîche and a few crunchy pretzel nuggets serve as the finishing touches to this wholesome and warming bowl...."

INGREDIENTS

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3 tablespoons unsalted butter

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2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)

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3 cloves garlic, smashed and peeled

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2 teaspoons Dijon mustard

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3 tablespoons unbleached all-purpose flour

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4 cups low-sodium chicken or vegetable broth

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1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets

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Kosher salt and freshly ground pepper

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5 ounces baby spinach, stems removed (6 packed cups)

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1/3 cup crème fraîche

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Store bought pretzel nuggets, for serving (optional)

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