Broccoli Florentine Bisque Recipe

This lower-sodium soup, packed with broccoli and spinach, is an easy and filling meal.

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Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

30 mins

Cal/Serv:

214

Ingredients

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• 1

  (5-ounce) package baby spinach

• 4 tbsp.

  butter

• 1/2

  medium sweet onion, diced

• 5 tbsp.

  all-purpose flour

• 4 c.

  low-sodium chicken stock

• 4 c.

  packed fresh broccoli florets

• 1/2 c.

  heavy cream

• Greek yogurt and lemon zest, to garnish

Directions

• 1. Step 1Snip end of spinach bag and microwave 2 minutes or until wilted. Squeeze excess liquid from spinach.
  2. Step 2Sauté 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. Step 3Stir in wilted spinach and cream. Process soup with an immersion blender (or carefully in batches in a blender) until smooth. Season to taste with salt and pepper. Serve with Greek yogurt and lemon zest.

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