Broccoli Soup with Goat Cheese & Basil

In a soup pot, sauté the onion and garlic in 1 tablespoon olive oil. Dust lightly with flour and deglaze with the sherry. Add stock and bring to a light boil. Add the broccoli and cook just until broccoli is tender but has retained its color, 4-5 minutes. Purée in a blender along with the spinach, basil and goat cheese. Add back to the soup pot. For a richer soup, add 1 cup heavy cream. Bring to a simmer. Season with salt and white pepper. Steam some broccoli florets for garnish.