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SERVES:
6

INGREDIENTS:

• 1 1/2 pounds broccoli florets, thinly sliced


• 1 medium onion, diced


• 2 ribs celery, diced


• 1 large clove garlic, minced


• Olive oil for sautéing veggies


• 5-6 cups chicken stock


• 1 6-ounce bag baby spinach


• Salt and pepper to taste


• Grated cheddar cheese for garnish


• Croutons for garnish

PROCEDURE:

Use a large soup pot to saute 1 medium diced onion, 2 diced ribs of celery and a large minced clove of garlic in a little olive oil and, while they're softening up, slice the broccoli into small thin pieces.

Once you are happy with the onions, add the thinly sliced broccoli florets and just enough chicken stock to barely cover the broccoli.

It'll take just about 5- 6 cups of stock....turn the heat up....bring it up to a simmer and let it gently cook along until the broccoli is just cooked through.

At that point, use a hand blender to puree the broccoli......then add 1 6-ounce bag of baby spinach a little at a time pureeing as you go.

Finally, season it with salt and pepper to taste and it is good to go.

Garnish each individual bowl with grated cheddar cheese and store bought or homemade croutons if you like!

HINTS:

You could very carefully puree this in a blender in batches, instead of using a hand held blender, for a smoother puree and you could even add some grated cheddar cheese to the mix for more depth of flavor.

This makes approx. 8 cups of soup….you could make a lesser amount starting with 1 pound of broccoli and adjusting the rest of the recipe accordingly.