Step‑by‑Step Instructions

• Wash the broccoli florets and spinach leaves thoroughly under cold water.
• Chop the broccoli into smaller florets.
• Dice the shallot finely and mince the garlic.
• Melt butter in a large pot over medium heat and add the shallot, sautéing for about three minutes.
• Add minced garlic to the pot and sauté for an additional minute.
• Pour in chicken broth and bring to a gentle boil, then add the chopped broccoli.
• Simmer for about ten minutes until the broccoli is tender.
• Add fresh spinach leaves and cook for another two minutes.
• Use an immersion blender to puree the soup until smooth.
• Return pot to low heat and stir in heavy cream and Parmesan cheese until fully incorporated.
• Season with salt and black pepper, then heat through without boiling.