Broccoli Florentine Bisque

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.