Spinach Broth

This recipe goes with Spinach Risotto with Roquefort

Yield: Makes about 4 1/2 cups
Recipe from Sunset

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  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 teaspoon extra-virgin olive oil
  • 3 cups packed rinsed spinach leaves
  • 4 cups vegetable stock or canned vegetable broth
  • About 1/2 teaspoon sea or kosher salt
  • 1/4 teaspoon pepper


  1. In a 2- to 3-quart pan over medium-high heat, stir onion and garlic in extra-virgin olive oil until onion is barely limp, 2 to 3 minutes. Add spinach leaves and stir just until wilted, about 1 minute. Add vegetable stock, or use canned broth. Purée mixture, one half at a time, in a blender (hold top down with a towel). Return to pan and bring to a simmer. Add sea or kosher salt and pepper.
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