Broccoli Cream Soup with Cheddar

Peel and finely chop the onion and garlic. Wash the broccoli, cut off the florets, and peel the stem. Wash the spinach and finely grate the cheddar.

In a large pot, melt the butter and sauté the onion and garlic until translucent. Add the flour and roast briefly (to make a light roux).

Pour in the chicken broth and milk. Add the broccoli stems and simmer for about 10 minutes, stirring occasionally.