Cream of Broccoli Soup

INGREDIENTS

1/2 medium onion, diced
3 large cloves of garlic, minced
2 tablespoons butter
1 medium potato, peeled and chopped into 1-inch cubes
5 cups broccoli florets
6 cups chicken stock
1 teaspoon salt
1/2 cup raw baby spinach leaves (packed)
3/4 cup heavy cream
1/2 cup sour cream

METHOD

In a large stock pot, melt the butter over medium heat. Add diced onion and minced garlic and sauté gently until softened and translucent – about 3 minutes.

Add potato, broccoli and chicken stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add salt and baby spinach leaves. The heat from the soup will wilt the leaves down right away.

Allow the soup cool slightly before adding it in batches to a blender. Process several cups at a time, until smooth and creamy. Return soup to pan through a strainer. Not all of the contents will make it through the strainer. Reserve the thick parts that won’t strain and put them back into the blender. Then pour back into the soup.Watch Full Movie Online Streaming Online and Download

While reheating soup gently, add cream. Add more salt and pepper to taste. Once soup is hot again (but not boiling!) whisk in sour cream and blend completely.

Serve with a garnish of parsley or mini broccoli spears or a tablespoon of shredded cheddar cheese or even another dollop of sour cream.