Ingredients
1 package baby spinach
4 tbsp. butter
1/2 medium sweet onion
5 tbsp. all-purpose flour
4 c. low-sodium chicken stock
4 c. packed fresh broccoli florets
1/2 c. heavy cream
Greek yogurt
Lemon zest
Directions
Snip end of spinach bag and microwave 2 minutes or until wilted. Squeeze excess liquid from spinach.
Sauté onion in melted butter in a large saucepan over medium heat until translucent, about 5 minutes. Add flour and cook, stirring constantly, 1 minute. Whisk in stock; stir in broccoli. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 10 minutes or until broccoli is tender.
Stir in wilted spinach and cream. Process soup with an immersion blender (or carefully in batches in a blender) until smooth. Season to taste with salt and pepper. Serve with Greek yogurt and lemon zest.
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