Broccoli Spinach Soup with Crispy Broccoli Florets and Croutons
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 large garlic cloves, sliced
- Kosher salt
- Pepper
- 2 cups chicken stock or broth
- One 8-ounce baking potato, peeled and cut into 1-inch pieces
- 2 pounds broccoli stems peeled and sliced, florets cut into 1/2-inch pieces
- One 5-ounce package baby spinach
- 4 ounce sourdough or ciabatta bread, cut into 1/2-inch dice
- 1 tablespoon red wine vinegar
- Snipped chives, for garnish
Instructions
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