• 1 package baby spinach
• 4 tbsp. butter
• 0.50 medium Sweet onion
• 5 tbsp. all-purpose flour
• 4 c. Low-Sodium Chicken Stock
• 4 c. packed fresh broccoli florets
• 0.50 c. heavy cream
• Greek yogurt
• lemon zest

Directions

1. Snip end of spinach bag and microwave 2 minutes or until wilted. Squeeze excess liquid from spinach.
2. Sauté 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. Stir 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.

http://www.countryliving.com/food-drinks/recipes/a5690/broccoli-florentine-bisque-recipe-clx1014/