Creamy Spinach and Broccoli Soup
From: Maggie, Pennsylvania, USA
Comments: The best soup you have ever tasted!
Servings: 4
  • 2 tablespoons [30 g] butter or margarine
  • 1 large onion, finely diced
  • 1/4 bag fresh spinach, stems removed and chopped
  • 1 head fresh broccoli, into flowerets
  • 1 [14-ounce / 398-mL] can spinach, drained and chopped
  • 1/2 cup [125 mL] sour cream
  • 1 cup [250 mL] heavy cream
  • Salt and pepper, to taste
  • Grated Parmesean cheese, to sprinkle to taste [optional]
  • Melt butter or margarine into a casserole; lightly brown onion dices.
  • Mix in chopped fresh spinach, broccoli flowerets and drained chopped canned spinach.
  • Cook until fresh spinach has completely wilted.
  • Stir in sour cream and heavy cream; salt and pepper.
  • Cook without boilling for approximately 5 minutes, until hot.
  • Pour mixture into blender and blend until smooth.
  • Serve immediately, sprinkled to taste with grated Parmesan cheese if desired.