Prep the Greens: Wash the broccoli florets and fresh spinach leaves thoroughly under cool water. Chop the broccoli into smaller florets.

Chop Aromatics: Dice the medium shallot and mince the garlic cloves finely.

Sauté the Shallot: In a large pot, melt the butter over medium heat. Add the diced shallot and sauté for about 3 minutes until translucent.

Add Garlic: Stir in the minced garlic to the pot and cook for an additional minute.

Combine with Broth: Pour in the chicken broth and add the chopped broccoli florets. Bring to a rolling boil.

Simmer the Soup: Reduce heat to low and let the soup simmer for about 10 minutes until the broccoli is fork-tender.

Add Spinach: Stir in the fresh spinach leaves and cook for another 2 minutes until they wilt.

Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy.

Finish with Cream and Cheese: Return the pot to low heat, stir in heavy cream and Parmesan cheese until combined and warm.

Season and Serve: Season the soup with salt and black pepper, heat through, and serve.