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5 Cups chicken stock (or canned low-salt chicken broth) 2 Cups packed spinach 1 Cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half) Directions Step 1: Cut 1 1/2 pounds broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces. Step 2: In a soup pot over medium-high heat, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter until hot. Add 2 tablespoons minced garlic and cook until light brown. Add 1 cup diced onion and 1/2 cup diced celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.

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