Prepare the vegetables by washing broccoli and spinach, chopping the broccoli, dicing the shallot, and mincing the garlic.

Melt butter in a large pot over medium heat, add shallot, and sauté for about 3 minutes until translucent, then add garlic and sauté for an additional minute.

Add chicken broth and broccoli to the pot, increase heat to bring to a gentle boil.

Once boiling, reduce heat to low and simmer for about 10 minutes until broccoli is tender.

Stir in spinach and cook for an additional 2 minutes until wilted.

Remove from heat and blend the soup until smooth using an immersion blender.

Return blended soup to low heat, stir in heavy cream and Parmesan cheese until fully combined.

Season with salt and pepper, heat through without boiling again.