Easy Mixed Greens Salad with Shaved Parmesan
Sartori® Classic Parmesan • Serves 3-4
Recipes
Shredded Parmesan Croutons & Broccoli Soup
We won’t sugar coat it, this green soup is just a vehicle for cheesy, crunchy bread.
Serving Size
About 8 oz. soup
Serves
4 - 6
Ingredients
Sartori® Cheese
Croutons
½ cup Sartori® Shredded Classic Parmesan
1 Crusty Loaf of Bread, cubed 1-inch (about 4 cups)
½ cup Olive Oil
Soup
3 Tbsp. Olive Oil
2 Leeks, washed and thinly sliced
3 Garlic Cloves, chopped
2 tsp. Dijon Mustard
3 Tbsp. All-Purpose Flour
4 cups Chicken Stock
1 Broccoli Head, stems peeled and chopped; head cut into florets
1 (6 oz.) bag Fresh Spinach
Directions
Croutons
Step 1
Preheat oven to 350 degrees.
Step 2
In a bowl, combine all ingredients and toss until each cube is covered in olive oil and cheese. Season to taste. Give it one more toss to combine.
Step 3
Pour bread onto sheet tray in one even layer—2 trays might be needed. Bake, shaking the sheet tray a few minutes in, until golden brown and cheese melts (about 10 minutes).
Soup
Step 1
In a stock pot over medium heat, sauté leeks and garlic in olive oil. Once translucent, stir in mustard and flour. While stirring, sauté 1-2 minutes.
Step 2
Slowly whisk in the stock to the pot until combined. Add broccoli, season and bring to a simmer. Reduce heat to low and partially cover until broccoli is tender (about 10 minutes). Stir in spinach, cook for a minute and remove pot from the heat.
Step 3
Using an immersion blender or standard blender, carefully purée soup. Season soup to taste. Serve garnished with croutons.
