Broccoli-cheese Soup(atk)

Total Time: 46 mins Preparation Time: 20 mins Cook Time: 26 mins

Ingredients

• 2 tablespoons unsalted butter
• 2 lbs broccoli (florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slice)
• 1 onion, medium-roughly chopped (about 1 cup)
• 2 medium garlic cloves, minced-pressed through garlic press (about 2 teaspoons)
• 1 1/2 teaspoons mustard powder
• 1 pinch cayenne pepper
• table salt
• 3 -4 cups water
• 1/4 teaspoon baking soda
• 2 cups low sodium chicken broth (see note)
• 2 ounces baby spinach (2 loosely packed cups)
• 3 ounces sharp cheddar cheese, shredded (3/4 cup)
• 1 1/2 ounces parmesan cheese, grated fine (about 3/4 cup)
• ground black pepper

Recipe

• 1 heat butter in large dutch oven over medium-high heat. when foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. 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 2 cups water and increase heat 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 to taste with salt and pepper. serve, passing extra parmesan separately.