Broccoli-Spinach Soup

Soup is the easiest meal to make, but good soup always requires a good broth – either meat, seafood or vegetable. I recommend that every kitchen should always stock different kinds of broth for preparing soup. I love to make my own broth, but nowadays so many commercial broths are very good too. Soup-making does not require a special technique. In most cases, soups can be made several days ahead and reheated before serving. Serving soups for the first course is a way to impress guests and also set the stage for the dishes to come. Using fresh vegetables, like the broccoli-spinach recipe that I will share here, is an example of how to make a quick, healthy, hearty soup. I like to add spinach because I like its vibrant green color and abundant nutrients. Adding green into our diet is always a good thing.
Ingredients:
4 cups fresh broccoli florets, chopped
2 cups fresh young spinach
1 cup roughly chopped sweet onions
1 shallot, chopped
2 cloves garlic, chopped
2 cups good chicken broth
1 cup water, heavy cream or milk*
2 tsp lemon juice
Salt and pepper to taste

Garnish with sour cream and cheese (optional)

Directions:
In a 4 qt pot, combine broccoli, broth, water, onions, shallot and garlic over medium heat. Cook until the broccoli is tender (about 5 to 10 minutes). Remove from heat and add spinach. Use hand-held blender to purée until smooth. Return to the pot and season with salt, pepper, and lemon juice. Bring it back to boil. Ladle soup into serving bowl and garnish with sour cream or cheese on top.

* If using heavy cream for this soup, add cream when puréeing soup and then heat until soup starts to simmer.