Thursday, March 10, 2016

Broccoli Florentine Soup

It is official!  I am putting away the soup recipes after I share this last one with you.  I know what you are thinking...You think I am crazy!  After all, I live in the Midwest where winter doesn't end until May.  I put those snow boots away and I am moving on to lighter foods that are perfect for Spring.  So hold on to your hats, one last soup recipe coming your way!

Broccoli Florentine Soup is a creamy soup packed full of broccoli and spinach!
It's perfect for a soup course during Easter or for some green on St. Patrick's Day.
It just screams Spring!

1 package fresh spinach
4 Tbsp butter
1/2 cup onion, chopped
5 Tbsp flour
4 cups chicken stock (or vegetable broth)
4 cups broccoli florets
1/2 cup heavy cream
Greek yogurt
salt and pepper
pepitoes (roasted pumpkin seeds)
Melt butter in a large saucepan over medium high heat.  Add the onion and cook for 2-3 minutes or until onion is softened.  Add flour, stirring until thick.  Now add the spinach to wilt along with some salt and pepper to taste.  Add chicken stock (or vegetable stock) and broccoli.  Cook all over medium high heat for approximately 20 minutes or until broccoli is soft.  Remove from heat and blend in a food processor.  Ladle soup into bowls and top with Greek yogurt and pepitoes.

Celebrate the little things that make life sweet,

You may also like:

Italian Wedding Soup

Berry Chopped Salad with Sweet Poppyseed Dressing

Easy Lemon Chick Cookies