Have all of your ingredients out and ready to roll.
1 white onion (chopped small)
3 cloves garlic (pressed then chopped)
3T EVOO (Extra Virgin Olive Oil)
Pepper (to taste)
kosher salt (only a pinch)
2T of parsley
5 stalks of broccoli - cut to the size of an egg (leave large, it will puree later) use the stems too (cut to about 1 1/2 inch)
5 handfulls of fresh spinach
3 cups 2% milk
2 cups chicken broth
Place onion, cloves garlic in a deep pot and saute in 3T EVOO for about 2 mins, add 1 pinch of salt, a bunch of pepper (depending on what you like) and parsley. Get that all cooked up (maybe total of 3 mins).
Add brocolli and swish around in the saute. About 3 mins. Add spinach on top (it will steam up) Just mix around so it doesn't get too cooked on bottom.
Add milk/broth.
Bring to simmer then lower heat for 10 mins.
Take the large clumps of veggies (strain) out and blend them for a few (maybe 5) seconds in batches of 2 cups. NOT TOO MUCH. You want the texture of the veggies still (well, I did).
Leave the milk/broth/saute delicious juices in pot.
Add the blended stuff to the pot, stir and serve! YUM.
