1/2cupfreshly grated Parmesan cheese, you could substitute sharp white cheddar
juice of 1/2 lemon
1cooked chicken breast, I used a rotisserie chicken shredded
Set a pot of water to boil on the stove for blanching the broccoli. Meanwhile cut the broccoli into small florets, and thinly slice the tender, upper stems.
Heat the oil in a large soup pot and sauté the stems, onion and garlic for about 8 minutes, stirring often.
Plunge the florets into the pot of boiling water for about 30-45 seconds, then immediately drain and rinse briefly with cold water before proceeding with the recipe. I love how it sets the bright green of the broccoli.
Add the chicken broth to the soup pot, and bring up to a simmer. Add the broccoli florets (reserving about 2 cups for garnish) along with the spinach. Bring the soup back to a boil, then gently simmer for 5-10 minutes. Stir in the cheese and lemon juice.
Puree the soup, in batches, in a food processor. You can also use an immersion blender, but it will take longer.
Return the soup to the pot, add the cream, and bring up to a simmer, then taste to adjust the salt or add extra cheese if you like.
Ladle the soup into bowls garnished with the reserved broccoli florets and shredded chicken. Give each bowl a shower or Parmesan cheese and fresh cracked black pepper and dig in.