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 ¼-inch coins, head cut into bite-size florets
- Kosher salt and freshly ground pepper
- 5 ounces baby spinach, stems removed (6 packed cups)
- ⅓ cup crème fraîche
- Store bought pretzel nuggets, for serving (optional)
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