Broccoli Florentine Bisque

As the weather cools and the days get shorter, there’s nothing quite like a steaming bowl of soup to bring comfort to the table. This Broccoli Florentine Bisque blends wholesome vegetables with a touch of cream and the bold bite of Borsari Cracked Pepper, creating a cozy dish that’s both nourishing and satisfying. It’s the perfect way to sneak in extra greens while enjoying the flavors of fall. 

• Serves: 6
• Recipe:
  • 1 package baby spinach
  • 4 Tbsp butter
  • ½ medium onion, chopped
  • 5 Tbsp all-purpose flour
  • 4 cups vegetable stock
  • 4 packed cups broccoli florets
  • ½ cup heavy cream
  • Borsari Cracked Pepper, to taste
  • Optional: plain Greek yogurt and lemon zest, for serving

• Instructions:
  1. Microwave spinach in a microwave-safe bowl for about 2 minutes, until wilted. Set aside to cool, then squeeze out excess liquid.
  2. In a large saucepan, melt butter over medium heat. Add onion and cook until translucent.
  3. Stir in flour and cook for 1 minute, stirring constantly.
  4. Whisk in vegetable stock and add broccoli florets. Bring mixture to a boil.
  5. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally, until broccoli is tender.
  6. Stir in spinach, heavy cream, and Borsari Cracked Pepper.
  7. Working in batches, transfer soup to a blender and blend until smooth.
  8. Taste and adjust seasoning. Serve hot with extra cracked pepper, Greek yogurt, and lemon zest if desired.

Pro Tips for Broccoli Florentine Bisque

• Use fresh broccoli for the best flavor, but frozen florets work in a pinch.
• Blend in small batches to avoid splatters - let the soup cool slightly if needed.
• For a lighter version, swap half-and-half for the heavy cream.
• Add a handful of shredded cheddar or Parmesan for extra richness.