| Ingredients: 2 Tablespoon(s) 2 Pound(s) chopped 1-inch florets broccoli 1 chopped onion, yellow 2 Clove(s) minced garlic 1 1/2 Teaspoon(s) mustard, dry 1 Pinch(s) cayenne pepper 1 Pinch(s) salt 1 Pinch(s) freshly ground black pepper 3 Cup(s) to 4 cup water 1/4 Teaspoon(s) baking soda 4 Cup(s) chicken broth 2 Ounce(s) 2 cups (baby spinach) spinach 6 Ounce(s) grated (1.5 c) sharp cheddar cheese 1 1/2 Ounce(s) grated (.75 c) cheese, parmesan |
Directions:
1. Melt butter in Dutch oven over medium-high heat. Add broccoli, onion, garlic, mustard, cayenne, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking. 2. Add broth and increase to medium high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season with salt and pepper to taste. Serve, passing extra Parmesan. |