Broccoli Soup

From the March 2016 issue of In The Loop Magazine

Ingredients:

1. 1 tablespoon Butter

2. 1 tablespoon Olive oil

3. 1 medium size Onion, chopped

4. 1 large Russet potato, chopped

5. 6 cups Chicken or vegetable broth

6. 6 cup Broccoli, chopped

7. 1 1/2 Baby spinach

8. 1/2 cup Heavy cream

9. Chives, cut for garnish

10. Salt and pepper, to taste

11. Ground nutmeg, to taste

12. 1/3 cup Sour cream, for topping

13. Croutons, for topping (You can find our recipe here)

Directions:

1. In a large pan on medium-high heat, add butter and olive oil then add onions; cover with lid.

2. Cook onions until soft, stirring occasionally. Add potatoes, cover again with lid and cook until soft.

3. In another large pot on high heat, pour in broth and bring to a boil.

4. Add onions and potatoes to broth. Reduce heat to medium-high and cook 8-10 minutes.

5. Add broccoli to broth, then continue to cook for another 5 minutes.

6. Add spinach to mixture and cook until spinach is soft.

7. Remove from heat and stir in heavy cream.

8. Add salt, pepper and nutmeg to taste.

9. Using an immersion blender or food processor, blend until mixture has a soup-like consistency.

10. Serve in your favorite bowl. Top soup with croutons, a dollop of sour cream and a sprinkle of chives.

11. Enjoy!