From the March 2016 issue of In The Loop Magazine
Ingredients:
- 1 tablespoon Butter
- 1 tablespoon Olive oil
- 1 medium size Onion, chopped
- 1 large Russet potato, chopped
- 6 cups Chicken or vegetable broth
- 6 cup Broccoli, chopped
- 1 1/2 Baby spinach
- 1/2 cup Heavy cream
- Chives, cut for garnish
- Salt and pepper, to taste
- Ground nutmeg, to taste
- 1/3 cup Sour cream, for topping
- Croutons, for topping (You can find our recipe here)
Directions:
- In a large pan on medium-high heat, add butter and olive oil then add onions; cover with lid.
- Cook onions until soft, stirring occasionally. Add potatoes, cover again with lid and cook until soft.
- In another large pot on high heat, pour in broth and bring to a boil.
- Add onions and potatoes to broth. Reduce heat to medium-high and cook 8-10 minutes.
- Add broccoli to broth, then continue to cook for another 5 minutes.
- Add spinach to mixture and cook until spinach is soft.
- Remove from heat and stir in heavy cream.
- Add salt, pepper and nutmeg to taste.
- Using an immersion blender or food processor, blend until mixture has a soup-like consistency.
- Serve in your favorite bowl. Top soup with croutons, a dollop of sour cream and a sprinkle of chives.
- Enjoy!