Broccoli Florentine Soup

Broccoli Florentine Soup
A Sprinkle of This and That


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.