Recipe courtesy of Tiffani Thiessen
- 24 ounces broccoli florets
- 6 ounces baby spinach
- 1 yellow onion, thinly sliced
- 2 cloves garlic, smashed
- 1 quart vegetable stock
- 4 cups water
- Kosher salt, to taste
- 4 Brussels sprouts, leaves removed
- 8 slices bacon, cooked; optional
Preheat oven to 400 degrees F.
In a medium Dutch oven combine the broccoli, spinach, onion, garlic, vegetable stock and water. Season generously with salt. Bring to a boil and then reduce to a simmer. Continue to cook until the broccoli is tender, about 15 minutes.
While the soup simmers, lay the bacon on a baking sheet. Bake for 10-12 minutes or until the bacon is crispy, flipping half way through cooking. Remove from the oven and place the cooked bacon onto a paper towel lined sheet tray. To the rendered bacon fat add the Brussels sprout leaves and season with salt. Use a spoon to toss the leaves gently to make sure they are evenly coated in the bacon fat. Place back in the oven and bake until the leaves are tender and charred, about 8-10 minutes. Remove from oven and set aside.
When the broccoli is tender remove from heat. Carefully ladle the mixture into a blender. Make sure to remove the vent from the blender and cover that with a towel to allow heat to escape before pureeing. Puree the soup in batches, on high. Pour the soup into bowls and garnish with Brussels sprout leaves and bacon.
Photography by Rebecca Sanabria