Broccoli Florentine Bisque

 

 Ingredients

  • 1 package of frozen spinach
  • 4 tbsp. butter
  • ½ medium sweet onion
  • 5 tbsp. all-purpose flour
  • 4 c. Low-Sodium Chicken Stock
  • 4 c. packed fresh broccoli florets
  • Salt, pepper and fresh thyme
  • ½ c. heavy cream
  • Greek yogurt
  • lemon zest

Directions

  1.  Microwave spinach for 2-4 minutes or until wilted. Squeeze excess liquid from spinach.
  2. 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.
  3. Stir in wilted spinach, thyme and cream. Process soup with an immersion blender (or carefully in batches in a blender) until smooth.
  4. Season to taste with salt and pepper. Serve with Greek yogurt and lemon zest.
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